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W530066

Sigma-Aldrich

Tocopherols

mixed, Low-α type, FCC, FG

Synonym(s):

Methyltocols

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About This Item

CAS Number:
1406-66-2
UNSPSC Code:
12164502
eCl@ss:
34058016
NACRES:
NA.21

biological source

vegetable oil

Quality Level

400

grade

FG
Kosher

reg. compliance

EU Regulation 1333/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1890

refractive index

n20/D 1.501

bp

>200 °C

density

0.930 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

soybeans

Organoleptic

faint

InChI

1S/C28H48O2/c1-20(2)11-8-12-21(3)13-9-14-22(4)15-10-17-28(7)18-16-25-19-26(29)23(5)24(6)27(25)30-28/h19-22,29H,8-18H2,1-7H3

InChI key

QUEDXNHFTDJVIY-UHFFFAOYSA-N

General description

Tocopherols (mixture of D-α, D-β, D-Δ, and D-γ-tocopherols) are the isomers of Vitamin E.

Application

Antioxidant used with fats and oils to delay rancidity onset

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H317

Hazard Classifications

Skin Sens. 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

>392.0 °F - closed cup

Flash Point(C)

> 200 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ0117
SHBN3969
SHBM8140
MKCJ3479
MKCB7546

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Chung S Yang et al.
Topics in current chemistry, 329, 21-33 (2012-07-28)
Many epidemiological studies have suggested that a low vitamin E nutritional status is associated with increased cancer risk. However, several recent large-scale human trials with high doses of α-tocopherol (α-T) have produced disappointing results. This points out the need for
Rosana Chirinos et al.
Food chemistry, 141(3), 1732-1739 (2013-07-23)
Fatty acids (FA), phytosterols, tocopherols, phenolic compounds, total carotenoids and hydrophilic and lipophilic ORAC antioxidant capacities were evaluated in 16 cultivars of Sacha inchi (SI) seeds with the aim to valorise them and offer more information on the functional properties
Barry Halliwell et al.
The American journal of clinical nutrition, 81(1 Suppl), 268S-276S (2005-01-11)
Foods and beverages rich in phenolic compounds, especially flavonoids, have often been associated with decreased risk of developing several diseases. However, it remains unclear whether this protective effect is attributable to the phenols or to other agents in the diet.
William L Stone et al.
Annals of the New York Academy of Sciences, 1031, 223-233 (2005-03-09)
Colorectal cancer is the second most common cause of cancer deaths in the United States. Vitamin E (VE) and other antioxidants may help prevent colon cancer by decreasing the formation of mutagens arising from the free radical oxidation of fecal
Reiko Sato et al.
Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology, 11(5), 451-457 (2002-05-16)
Previous prospective studies have raised the possibility that the antioxidantproperties of carotenoids and vitamin E (alpha-tocopherol) and the role of vitamin A (retinol) in cellular differentiation may be associated with a reduced risk of subsequent breast cancer. To investigate the
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