The tocopherols are optically active, liquid alcohols and only the D-isomers occur in nature. The tocopherols are antioxidants. They are fat soluble and are added to fats and oils to delay or prevent rancidity.
Tocopherols are a group of chemically related compounds occurring naturally in plant tissues especially in nuts, seeds, fruits and vegetables which show both antioxidant and vitamin E activity. Vegetable oils are the most important sources of tocopherols.
Wheat germ oil and cottonseed oil are the best source of vitamin E (α-tocopherol).
The tocopherols include α, β, γ and 𝛿 homologs and the corresponding tocotrienols. The basic structural unit in all the homologs is a hydroxylated benzene ring system and a isoprenoid side chain.
Tocopherols as antioxidant in food
