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W530066

Sigma-Aldrich

Tocopherols

mixed, Low-α type, FCC, FG

Synonym(e):

Methyltocols

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About This Item

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

Biologische Quelle

vegetable oil

Qualitätsniveau

400

Qualität

FG
Kosher

Einhaltung gesetzlicher Vorschriften

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

Brechungsindex

n20/D 1.501

bp

>200 °C

Dichte

0.930 g/mL at 25 °C

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

soybeans

Organoleptisch

faint

SMILES String

O1C(CCc2c1c(c(c(c2)O)C)C)(CCCC(CCCC(CCCC(C)C)C)C)C

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

InChIKey

QUEDXNHFTDJVIY-UHFFFAOYSA-N

Allgemeine Beschreibung

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

Anwendung

Antioxidant used with fats and oils to delay rancidity onset

Piktogramme

Exclamation mark
GHS07

Signalwort

Warning

H-Sätze

H317

Gefahreneinstufungen

Skin Sens. 1

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 3

Flammpunkt (°F)

>392.0 °F - closed cup

Flammpunkt (°C)

> 200 °C - closed cup

Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number
SHBS5212
SHBQ0117
SHBN3969
SHBM8140
MKCJ3479

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Die Dokumentenbibliothek aufrufen

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.
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
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
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
Nazim Hussain et al.
Journal of agricultural and food chemistry, 61(26), 6137-6149 (2013-05-30)
Tocopherols are lipophilic molecules, ubiquitously synthesized in all photosynthetic organisms. Being a group of vitamin E compounds, they play an essential role in human nutrition and health. Despite their structural and functional attributes as important antioxidants in plants, it would
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