The eight vitamers of vitamin E (α-, β-, γ-, and δ-tocopherols and-tocotrienols) have different
antioxidant and biological activities and have different distributions in foods. Some cereals …

Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food
Chemistry, Composition, and Analysis provides insight into the vast body of scientific …

Corn oil is a popular vegetable oil in the United States and in many other countries. Because
of its pleasant nutty flavor, its good stability, and its popularity for making margarines, corn oil …

All commercial corn oil is obtained by the hexane extraction of corn germ. The chemical
composition of commercial corn oil has been well characterized. This study was under …

Vitamin E was concentrated from palm fatty acid distillate (PFAD) in this study using a
commercial immobilised Candida antarctica lipase (Novozyme 435). The PFAD and water …

Tocol levels in the milling fractions of rice, barley, corn, wheat, and soybeans were analyzed
by HPLC with a fluorescence detector. Among all milling fractions tested in this study, rice …

A New Avenue of Research Beyond Traditional Studies of Vitamin E In the current literature,
more than 95% of all studies of vitamin E are directed toward the specific exploration of the …

Vitamin E in palm fatty acid distillate (PFAD) was pre-concentrated using an enzymatic
hydrolysis-neutralisation method. Acylglycerols in PFAD was hydrolysed using a commercial …

We previously reported that heat pretreatment of corn fiber (150° C, 1 h) caused a tenfold
increase in the levels of extractable γ-tocopherol. The current study was a reinvestigation of …

Antioxidant phytochemicals are secondary plant metabolites widely present in the plant
kingdom. Most of the phytochemicals are phenolic derivatives with monohydric or polyhydric …