This review reports on the latest research results and applications of phenolic and
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …

Vitamin E consists of four tocopherols (α-, β-, γ-, and δ-tocopherol) and four tocotrienols (α-,
β-, γ-, and δ-tocotrienols), collectively referred to as tocochromanols or tocols. Tocols are …

A method was developed to simultaneously determine eight bioactive compounds in edible
oil based on ultrasound-assisted saponification, liquid-liquid extraction and liquid …

Tocotrienols, members of the vitamin E family, are natural compounds found in a number of
vegetable oils, wheat germ, barley and certain types of nuts and grains. Vegetable oils …

This review presents advancements in sample preparation and liquid chromatographic
methods made during the last 10 years for the fat-soluble vitamin (FSV) analysis in foods …

Vitamin E (tocopherols and tocotrienols) has demonstrated significant biological effects on
enhancing human health and play a promising role in food systems. Studies have shown the …

The similarities and differences of eight vegetable oils produced in China were investigated
in terms of their fatty acid, sterol, and tocopherol compositions and subsequent data …

Tocotrienols (T3) belong to the family of vitamin E compounds (α-, β-, γ-, δ-tocopherols and-
tocotrienols) and have unique biological properties that make them potential neuroprotective …

Several analytical methods are available to evaluate virgin olive oil (VOO) minor
compounds; however, multi-class methodologies are yet rarely studied. Herewith, LC-MS …

Fatty acids, tocopherols, sterols and squalene were analyzed by chromatographic-based
techniques and were selected as variables to build a variety of classification models for the …