Antioxidant, tocopherol

Some sprays include vitamins such as tocopherols (vitamin E) or panthenol, which is metabolized in the skin to become pantothenic acid, a B vitamin. Since hair does not metabolize ( It s dead, Jim ), these sprays perform the functions of antioxidants (tocopherols). In other words, they add shine and moisture (panthenol) rather than perform their normal vitamin roles. Moisture helps prevent damage during combing. 

Other observations of changes associated with fats are of interest. Serious bleaching and a destruction of antioxidants (tocopherols) are reported. Large amounts of antioxidants negate the foregoing effect. 

Andrikopoulos et al. (124) separated triglycerides, together with nine synthetic phenolic antioxidants most commonly used to prevent oxidation of edible oils and fats, as well as the natural antioxidants tocopherol and alpha-tocopherol acetate by HPLC using a reversed-phase Cl8 column and gradient elution with water/acetonitrile/methanol/isopropanol. Except for dilution of the oil with isopropanol/hexane, no further sample preparation was required. Ultraviolet detection was applied. The synthetic antioxidants PG, OG, DG, BHA, TBHQ, BHT, Ionox 100, THBP, and NDGA, as well as alpha- and delta-tocopherol and alpha-tocopherol acetate were separated. 

NK Andrikopoulos, H Brueschweiler, H Felber, C Taeschler. HPLC analysis of phenolic antioxidants, tocopherols and triglycerides. J Am Oil Chem Soc 68 359-364, 1991. 

As antioxidants, tocopherols are not as effective as the synthetic antioxidants such as BHA or BHT. However, the antioxidant effect of tocopherols is increased by mixing them with ascorbyl palmitate, ascorbic acid, lecithin or citric acid. Typical confectionery applications for these antioxidants are use with ascorbyl palmitate, lecithin or citric acid in the fat phase of toffees or caramels. Chewing gum base can also be treated with a- and y-tocopherol to extend its shelf life. 

The composition of milkfat is somewhat complex. Although dominated by triglycerides, which constitute some 98% of milkfat (with small amounts of diglycerides, monoglycerides, and free fatty acids), various other lipid classes are also present in measurable amounts. It is estimated that about 500 separate fatty acids have been detected in milk lipids it is probable that additional fatty acids remain to be identified. Of these, about 20 are major components the remainder are minor and occur in small or trace quantities (4, 5). The other components include phospholipids, cerebrosides, and sterols (cholesterol and cholesterol esters). Small amounts of fat-soluble vitamins (mainly A, D, and E), antioxidants (tocopherol), pigments (carotene), and flavor components (lactones, aldehydes, and ketones) are also present. 

LDL oxidation can be evaluated in vitro by incubation of LDL with a variety of agents including chemicals such as transition metal ions, cultured cells such as macrophages and endothelial cells and by physical means as UV irradiation. LDL particle contains various antioxidants (tocopherols, -carotene, ubiquinol 10, criptoxanthine) the addition of oxidative agents causes a loss of vitamin E and the starting of lipoperoxidation. 

M. oleifera seed oil is high in the natural antioxidants - tocopherols (128) with homologues (a- P, y-, and 8-tocopherol) (42). Extraction methods influence the quantities of tocopherols extracted (2). a-Tocopherol is the primary vitamer with biological activity, while the other vitamers have been shown to have decreased activity, y-tocopherol has 10% of the activity of a-tocopherol, and 5-tocopherol has 1% of the activity of a-tocopherol (38,115). a-tocopherol content of M. oleifera leaves averages 90.0 mg/kg. However, a-, y- and 5-tocopherols are detected up to levels of 105.0, 39.5 and 77.6 mg/kg of oil, respectively as shown in Table VII (2,82). 

The temperature for deodorization and deacidification is dependent on the vapour pressure of the compounds to be removed. Thus for low-molecular-weight fatty acids as found in palmkernel oil a temperature of 185 °C in batch equipment and 200 °C in continuous or semi-continuous plant will suffice for deodorization. Although, as stated earlier, carotene is substantially destroyed and removed at 240 °C, in practice temperatures of up to 270 °C are required to break down compounds formed by oxidation during storage. Temperatures should, however, be kept as low as possible, firstly to reduce losses and secondly to reduce the possibility of isomerization and other thermochemical reactions (Rossell et al. 1981 Eder, 1982). It should also be remembered that it is in the interests of the refiner to minimize the loss from the oil of natural antioxidants, tocopherols and tocotrienols. There is a point at which the advantage to shelf-life of removal of aldehydes and ketones is cancelled out by the loss of these antioxidants. 

Butylated hydroxyanisole, 2% petrolatum. Antioxidant Butylated hydroxytoluene, 2% petrolatum. Antioxidant Tocopherols, 10% petrolatum. Antioxidants Dodecyl gallate, 0.1% petrolatum. Antioxidant (van der Meeren 1987)... 

Andrikopoulos et al. [1123] developed an excellent separation scheme for an interesting mixture of compounds phenolic antioxidants, tocopherols, and trigycer-ides. This was accomplished on a Cjg column (A = 280nm or photodiode array detector, A = 210-330 nm) with a complex 67-min 70/30/0-> 0/100/0—> 0/40/60 (water with H3PO4 to pH 3.0)/(7/5 acetonitrile/methanol)/IPA gradient. The 10 antioxidants (e.g., BHT, BHA, propyldodecylgallate, t-butylhydroquinone. 

Claim 1 is the broad or independent claim. It claims the invention in its broadest sense. Claims 2-4 are dependent claims depending on claim 1 and are narrower aspects of the invention of claim 1. Claim 1 requires a consolidated blend but claim 2 requires that it be homogeneous. Claim 3 restricts the antioxidant of claim 1 to a specific antioxidant, tocopherol. Claim 4 restricts the claimed invention to both tocopherol and a particular method of mixing. 

The mechanism of the antioxidant effect of vitamin E is similar to the effect of other lipophilic antioxidants. Tocopherols react with a number of free radicals including active oxygen species. One tocopherol molecule can react with two hydroperoxyl radicals. Autoxi-dation of lipids is inhibited by reaction of tocopherols (abbreviated as T-OH) with hydroperoxyl lipid radicals (R-O-O ) with the formation of hydroperoxides (R O-OH) and radicals of tocopherols (tocopheroxyl radicals, T O ). This reaction interrupts the radical chain autoxidation reaction of Hpids during the propagation phase ... 

Several comprehensive reviews have been published on the existing chromatographic methods for the analysis of lipophilic antioxidants (tocopherols, tocotrienols, and carotenoids) in various sample matrices (Abidi, 2000 Aust et al., 2001) on electrochemical approaches in the sensing of natural or biological antioxidants and antioxidant capacity (mainly polyphenols and vitamins C and E) using cyclic voltammetry on flow injection analysis (FIA) with amperometric detection in food and biological samples (Blasco et al., 2007) and on chemiluminescence (CL) and fluorescence (FL) methods for the analysis of oxidative stability, antioxidant activity, and lipid hydroperoxide content in edible oils (Christodouleas et al., 2012). 

Publications of last years testify to synthesis urgency biologically active materials with properties of antioxidants [1-4], In development of the delded direction perspective are synthesis and researches of properties esters 2-(N-acetylamid)-3-(3 ,5 -di-tert.butyl-4 -hydroxyphenyl)-propi-onic acid. Properties of esters 2-(N-acetylamid)-3-(3 ,5 -di-tert.butyl-4 -hydroxyphenyl)-propionic acid which antioxidant properties on a series of parameters are elose to properties 4-methyl-2,6-di-tert.butylphenol was earher investigated (an inhibition constant = 2.10 Lmol s ). Presence in a moleeule of esters 2-(N-acetylamid)-3-(3 ,5 -di-tert.butyl-4 -hydroxyphenyl)-propionic acid acetylamid group leads to change of anti-oxidative properties, and on value of a constant of inhibition come nearer to efficacy coimatural antioxidant - tocopherol (k. IO l.mol-l.s ) [5]. 

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