Α-tocopheryl Acetate Research Articles

Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch

Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch

Effects of Hair Essence Containing Vitamin E, Vitamin A, and Phytantriol on Hair Quality

Purpose: This study examined the effect of a hair essence containing α-tocopheryl acetate, retinyl palmitate, and phytantriol (TRP-hair essence) on damaged hair and hair quality characteristics such as hair volume and gloss.Methods: The TRP-hair essence containing 0.01% (w/w) each of α-tocopheryl acetate (vitamin E), retinyl palmitate (vitamin A), and phytantriol was prepared. The effect of the TRP-hair essence on damaged hair was analyzed using a scanning electron microscope; its impact on hair volume and gloss was confirmed using a high-resolution digital camera. Furthermore, a sensory evaluation was used to determine satisfaction after using the TRP-hair essence.Results: The cuticle of the hair that had been damaged because of chemical treatment improved by 19.8% (<i>p</i><0.05) following only a single round of the TRP-hair essence treatment. Hair volume and gloss significantly increased immediately and 24 hours after using the TRP-hair essence (<i>p</i><0.05). There was substantial satisfaction in terms of the sensory evaluation of directly using the TRP-hair essence on human hair.Conclusion: Using the TRP-hair essence effectively recovered the damaged hair and improved its quality characteristics such as hair volume and gloss, resulting in high satisfaction with use.

Optimization of high-efficient pre-column sample treatments and C18-UFLC method for selective quantification of selected chemical forms of tocopherol and tocotrienol in diverse foods

The improved pre-column methods followed by gradient elution C18-chromatography (C18-UFLC) with photodiode (DAD) and fluorescence (FLD) detection for analysis of tocotrienols (T3s), tocopherols (Ts), α-tocopheryl acetate and cholesterol in plant, algae and fish oils, milk and animal tissues have been described. C18-chromatography without saponification permitted quantification of T3s and Ts in oils. Quantification of tocols in milk involved saponification followed by C18-chromatography. β-tocol and γ-tocol were unseparated using C18-chromatography. Esterification of hydroxyl group of tocols with trifluoroacetic anhydride allows their satisfactory separation. The combination of esterification of tocols, C18-chromatography and DAD monitoring at 278 and 205 nm provide the suitable analytical tool for quantification of β- and γ-forms of tocols in biological samples. Our original C18-chromatographic methods are satisfactory precise, accurate, repeatable and offer low values of limit of detection (<10 ng/mL) and limit of quantification (<27 ng/mL) for assayed tocols and cholesterol.

Chiral separation of α-tocopherol and α-tocopheryl acetate by supercritical fluid chromatography for accurate vitamin E nutrition labeling

Separations of respective stereoisomers of α-tocopherol and α-tocopheryl acetate by supercritical fluid chromatography (SFC) using polysaccharide-based chiral stationary phases (CSP) were studied. Two separate methods have been developed for α-tocopherol and α-tocopheryl acetate with total runtime of 35 min and 15 min, respectively. Under the optimized conditions, all-rac-α-tocopherol is separated into four peaks (peak area ratio 5:1:1:1) on an amylose tris(3,5-dimethylphenylcarbamate) CSP, and all-rac-α-tocopheryl acetate is separated into 2 peaks with equal peak areas on a cellulose tris(3,5-dimethylphenylcarbamate) CSP. The characteristic peak profiles of these racemic mixtures are distinctive enough to differentiate synthetic vitamin E (racemate) from the naturally occurring vitamin E (RRR-stereoisomer only). The α-tocopherol method has been demonstrated free of interference from other natural tocopherols, such as β-, γ-, and δ-tocopherol. Evaluation of the α-tocopherol method with commercially available vitamin E dietary supplements and an infant formula showed acceptable results in the qualitative analysis of α-tocopherol. These SFC methods provide fast, simple, and “green” solutions to verify or determine the type of vitamin E for dietary supplement and food manufacturers to ensure accurate vitamin E nutrition label claims.

Effects of vitamin E on growth and maturation in the Asian catfish (Clarias macrocephalus) at puberty

The maturation of male fish is a problematic aspect of Clarias macrocephalus and probably one of the causes of the population’s disappearance in the usual places where they once abound. The present study aimed to explore feed additives to enhance its maturation from puberty. Vitamin E (VE) is essential in the reproduction of animals, including fish. A growth trial was conducted in which groups of C. macrocephalus were fed experimental diets containing graded levels of VE in the form of α-tocopheryl acetate (α-TA), namely, 0, 100, 200, 300 and 400 mg VE·kg-1 diet. After 90 days, growth and maturation were assessed, and reproductive performance was tested by conducting induced spawning and artificial fertilization. Results showed growth and nutrient utilization indices were better in groups fed diets containing VE than in the control group. Maturation indices such as GSI, gonad weight, lengths, egg diameter, and fecundity were enhanced in the VE-treated groups. Reproductive performance, such as fertilization, hatching, and larval survival rate, was enhanced in C. macrocephalus broodstock in VE-treated groups. Quantitative estimates for optimal VE dose that elicited maximal response values ranged from 202.1 to 230.0 mg VE·kg-1 diet.

Vitamin E acetate alters properties of pulmonary surfactant

The presence of vitamin E acetate (α-Tocopheryl acetate) in the liquid mixtures used in electronic cigarettes is related to numerous recent cases of electronic-cigarette/vaping-associated lung injury (EVALI). EVALI is linked with an increased number of lipid-laden macrophages found in the lung tissue. As these macrophages contain numerous lipid deposits, it was hypothesized that EVALI involves destabilization of the lipid-rich alveolar pulmonary surfactant (PS), resulting in uncontrolled loss of surfactant lipids from PS and their accumulation in the underlying lung tissue.

Physicochemical properties, nutrient profile, microbial stability, and sensory evaluation of cupcakes enriched with pomegranate seed oil.

Excessive use of refined flour, solid fats, and sugar in preparing baked products are considered to be unhealthy and is intricately linked with the development of lifestyle diseases. Replacing refined flour with whole wheat flour and solid fats with cold-pressed oil serves as an alternate option. The study was aimed at evaluating the physicochemical properties, nutrient composition, sensory attributes, and shelf life of cupcakes enriched using pomegranate seed oil (PSO). Vanilla and chocolate cupcake variants were prepared using 25 and 50% of PSO. A sensory panel consisting of 30 semi-trained participants was selected for evaluating the formulated products using a five-point hedonic scale. Nutrient content was estimated using standard techniques. The stability of the formulated product was determined by evaluating the physicochemical traits and microbial growth on the 0th, 4th, and 7th day. Mean scores of the sensorial analysis showed that the incorporation of PSO in cupcakes was highly accepted by the panel members. Chocolate cupcake containing 50% of PSO was found to be the most preferred product (3.53±0.94), followed by vanilla cupcake containing 25% of PSO (3.4±0.62). The moisture, protein, and fat content of chocolate cupcakes containing 25% of PSO were high. Cupcakes prepared with PSO can be stored for four days at room temperature. GC-MS analysis showed the presence of punicic acid, oleic acid, tocopherols, campesterol, sitosterols, stigmasterol, and α-tocopheryl acetate as pre-dominant fatty acid in unheated and heated PSO. In conclusion, cupcakes prepared using PSO showed acceptable physicochemical qualities and sensory properties which indicated its successful consumption by people affected with metabolic disorders.

Nematicidal activity of leaf extract of Moringa oleifera Lam. against Haemonchus contortus and Nacobbus aberrans.

In the present study, the nematicidal activity of a Moringa oleifera ethyl acetate leaf extract against the eggs and larvae of Haemonchus contortus and Nacobbus aberrans, nematodes of agricultural importance, was evaluated. The experimental design for the evaluation of the effects against both nematodes consisted of eight treatments (n = 4). Distilled water, Tween (4%) and a commercial anthelmintic agent (ivermectin, 5 mg/mL) were used as controls, and for treatments 4-8, the concentrations of the extract were 20, 10, 5, 2.5 and 1.25 mg/mL, respectively. Readings were taken at 12 h and 24 h for N. aberrans and 48 h and 72 h for H. contortus post-treatment under an optical microscope (10× and 40×). The data obtained were analysed by analysis of variance through a completely randomized factorial design using the SAS V9 program. The results show that, for H. contortus egg hatching, 85.88% inhibition was obtained at a concentration of 20 mg/mL at 48 h, while for third-stage larva (L3) mortality, the highest percentage was 68.19% at 1.25 mg/mL at 72 h. In the case of N. aberrans, the greatest inhibition of egg hatching was 90.69% at 5 mg/mL at 12 h post-treatment, and for larval mortality, it was 100% at 10 mg/mL at 24 h post-treatment. The main major compounds identified by qualitative analysis and by gas chromatography coupled to mass spectrometry were 9,12,15-octadecatrienoic acid, (Z,Z,Z)-, n-hexadecanoic acid and 2,4-di-tert-butylphenol, and the minor compounds included phytol, γ-sitosterol and α-tocopheryl acetate. It was demonstrated that the ethyl acetate leaf extract of M. oleifera Lam. shows great potential for combating agricultural nematodes.

Preparation and Thermal Stability of α-Tocopheryl acetate and Strawberry Anthocyanidins Complexed with Starch and β-Cyclodextrin

Preparation and Thermal Stability of α-Tocopheryl acetate and Strawberry Anthocyanidins Complexed with Starch and β-Cyclodextrin

Compositions of α-tocopheryl acetate with micellar nanocarriers and their possible use as biologically active additives

Compositions of α-tocopheryl acetate with micellar nanocarriers and their possible use as biologically active additives

Investigation of Commiphora myrrha (Nees) Engl. Oil and Its Main Components for Antiviral Activity.

The resinous exudate produced by Commiphora myrrha (Nees) Engl. is commonly known as true myrrh and has been used since antiquity for several medicinal applications. Hundreds of metabolites have been identified in the volatile component of myrrh so far, mainly sesquiterpenes. Although several efforts have been devoted to identifying these sesquiterpenes, the phytochemical analyses have been performed by gas-chromatography/mass spectrometry (GC–MS) where the high temperature employed can promote degradation of the components. In this work, we report the extraction of C. myrrha by supercritical CO2, an extraction method known for the mild extraction conditions that allow avoiding undesired chemical reactions during the process. In addition, the analyses of myrrh oil and of its metabolites were performed by HPLC and GC–MS. Moreover, we evaluated the antiviral activity against influenza A virus of the myrrh extracts, that was possible to appreciate after the addition of vitamin E acetate (α-tocopheryl acetate) to the extract. Further, the single main bioactive components of the oil of C. myrrha commercially available were tested. Interestingly, we found that both furanodienone and curzerene affect viral replication by acting on different steps of the virus life cycle.

Evaluation of Presence or Absence of α-Tocopherol and α-Tocopheryl Acetate in Various E-Liquids

Summary The presence of α-tocopheryl acetate in e-liquids is linked to EVALI (Electronic Cigarette, or Vaping, product use-Associated Lung Injuries). Typical e-liquids containing flavors and nicotine have a glycerin/propylene glycol carrier and are highly unlikely to contain α-tocopherol or α-tocopheryl acetate. However, the e-liquids containing cannabinoids, most notably tetrahydrocannabinol (THC), may contain α-tocopherol or α-tocopheryl acetate for enhancing the solubility of THC which is a lipophilic compound. For the analysis of α-tocopherol and of α-tocopheryl acetate in e-liquids a new HPLC technique was adopted which has been developed for the analysis of these compounds in tobacco and cigarette smoke and was previously reported. Both UV and MS/MS (MRM mode) were used as detection procedure. Thirty four e-liquids containing different levels of nicotine were evaluated using this method. None of the e-liquids contained either α-tocopherol or α-tocopheryl acetate. Also, three e-liquids containing cannabidiol (CBD) were analyzed. Two of the CBD containing liquids did not contain α-tocopherol or α-tocopheryl acetate. However, one of these e-liquids did contain α-tocopherol, but the level was low at about 10 μg/g, which is lower than the level of α-tocopherol per smoke of one cigarette (ISO smoking), and significantly lower than the level of α-tocopherol in tobacco.

Ingredient-Dependent Extent of Lipid Oxidation in Margarine.

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

Renal lipid accumulation, oxidative stress and uric acid handling in a rodent model of obesity and metabolic syndrome

Hyperuricemia is more prevalent among people with obesity and metabolic syndrome, and is associated with adverse clinical outcomes. We hypothesized that increased renal reabsorption of uric acid (UA) in obesity...

Composition of α-tocopheryl acetate with micellar nanocarriers and the possibility of its use as a biologically active additive

Based on the asymmetric diblock copolymer (DBC) poly(ethylene oxide)/polyacrylic acid, effective, biocompatible and biodegradable micellar carriers were obtained for the delivery of vitamin E analogue, α-tocopheryl acetate (α-TOCA), in living organisms. The monitoring of the stability of micellar structures of the block copolymer and its composition with α-TOCA over time, in a saline solution and when the pH of the solution changes, was carried out. The stability of DBC micelles over time at pH = 3.5, partial disaggregation of micelles at pH = 9 and an increase in their aggregation in physiological solution were shown. The high stability of the α-TOCA/DBC composition formed in situ in time in the range of pH=3.5-9 and a significant decrease in its solutions of salting out effects in the presence of NaCl were established. The thermodynamic parameters of the process of the micelle formation of the pure α-TOCA in water/ethanol solution (95/5 v/v) as well as the size and morphology of its micellar structures were determined by light scattering and TEM methods. The initial α-TOCA micelles in water/ethanol solution were stable over a wide pH range, but their stability was much lower and the sensitivity to the presence of NaCl was much higher than that of DBC micelles. The dialysis method revealed the gradual release of the drug from the micellar carrier through a semipermeable membrane into the surrounding aqueous and aqueous-saline media. However, the rate and efficiency of α-TOCA release from the DBC micelles in an aqueous medium were significantly lower compared to a similar process of drug release from the pure α-TOCA dispersion. Thus, a possibility of providing of long-term controlled release of α-TOCA in the living organism due to the use of DBC micelles has been proven. Based on in vivo tests of the biological action of the composition on pregnant sows, its high bioavailability, rapid absorption, active participation in metabolic processes and positive effect on the reproductive qualities of sows compared to pure α-TOCA, were displayed, which improves the safety and productivity of newborn piglets. Key words: diblock copolymer, α-tocopheryl acetate, micellar carrier, encapsulation/release, biological action.

Continuous and large-scale fabrication of lecithin stabilized nanoparticles with predictable size and stability using flash nano-precipitation

Continuous and large-scale production of phospholipids stabilized emulsions and nanoparticles with controllable particle size and stability has always been a challenge. Here, we use flash nano-precipitation (FNP) to produce lecithin stabilized α-tocopheryl acetate (Vitamin E-acetate) particles at a production rate much higher than conventional batch mixing and thin-film hydration. The FNP produces particles with more homogeneous lecithin coverage comparing to conventional slow mixing. As determined by dynamic/electrophoretic light scattering, transmission electron microscope (TEM) and Quartz Crystal Microbalance with Dissipation (QCM-D), particles with low percent core are covered by thick multiple lecithin layers and aggregate easily with the coalescence of lecithin shell; particles with medium percent core content are covered with a thin layer of lecithin, which provides a high enough ζ-potential to stabilize the particle; for particles with percent core higher than 95%, the large spacing between lecithin molecules result in Ostwald ripening and aggregation. With a given composition, the particle size and stability could both be precisely predicted using the Smoluchowski's diffusion limited particle growth model and the Derjaguin-Landau, Verwey-Overbeek (DLVO) theory. This work demonstrates that the compositions affect the adsorption of phospholipid molecules at the particle surface, which further control particle size and stability.

Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass and meat quality traits

The present study tested the effect of a dietary inclusion with vitamin E and pork lard on the apparent digestibility of the nutrients, the growth performance, the carcass traits, the physical meat quality, and the α-tocopherol content. A total of 60 hybrid rabbits were reared in individual cages from weaning (35 days of age) until slaughter (78 days of age). A control diet with no supplements, one diet supplemented with 2% pork lard, and two diets that used the aforementioned diets supplemented with an additional 200 mg/kg α-tocopheryl acetate were designed. The diets were isoprotein and isoenergy. The fat inclusion increased the crude protein (P &amp;lt; 0.05) and ether extract (P &amp;lt; 0.001) total tract apparent digestibility, and the same was observed for the vitamin E inclusion (P &amp;lt; 0.001 for both variables). This improved the dietary digestible protein content (P &amp;lt; 0.05), which increased the digestible protein to digestible energy ratio (P &amp;lt; 0.001). The fat × vitamin E interaction was observed for the total tract apparent digestibility of the ether extract (P &amp;lt; 0.001), the neutral detergent fibre (P &amp;lt; 0.05) and the acid detergent fibre (P &amp;lt; 0.01). The growth traits were unaffected, with the exception of the feed conversion ratio that improved with the vitamin E addition (P &amp;lt; 0.05). Similarly, the carcass traits remained unaffected, with the exception of the perirenal and total fat incidence that increased with the fat supplement (P &amp;lt; 0.05), and the scapular fat that was reduced with the vitamin E inclusion (P &amp;lt; 0.05). The meat L* (lightness), a* (redness), b* (yellowness) colour values and ultimate pH were unaffected by the experimental treatments, even though a fat × vitamin E interaction was observed for the a* and chroma values of the Longissimus thoracis et lumborum muscle (P &amp;lt; 0.05). Both the fat (P &amp;lt; 0.05) and vitamin E (P &amp;lt; 0.001) dietary inclusion increased the meat α-tocopherol content. Based on the results, it was concluded that the 2% dietary inclusion of animal fat did not provide more benefits for the considered parameters than the sole α-tocopheryl acetate incorporation, but contributed to the increase in the vitamin E content in the meats.

Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability.

Olive-derived antioxidants have been shown to affect the oxidative status of meat and have also been associated with greater consumption of glucose, which might affect glycogen stores and muscle characteristics. This study evaluated the effect of oleuropein extract supplementation (OLE) versus vitamin E + Se (VE), and their combination (VEOLE), in pig diets, on pH, drip loss, the proportion of free fatty acids, and meat stability, and their prediction by blood oxidative status markers. The drip loss of muscle was lower in antioxidant-supplemented groups when compared with controls. α-Tocopherol concentration and total fatty acids profile were not affected by dietary oleuropein supplementation. However, OLE and VEOLE had lower free n-3 polyunsaturated fatty acid (PUFA) levels when compared with VE and tended to have higher free monounsaturated fatty acid (MUFA) levels. Furthermore, the VEOLE group had lower free n-6 PUFA levels when compared with controls or VE, whereas the OLE group had intermediated values. Muscle samples from pigs subjected to the antioxidant-mixed supplementation (VEOLE) had lower malondialdehyde concentration when compared with the others. The VE and OLE groups showed intermediate malondialdehyde values. Chilled meat stability was highly correlated with antioxidant status in vivo. The administration of 96 mg oleuropein kg-1 feed produced similar meat quality characteristics as the use of 100 mg kg-1 α-tocopheryl acetate +0.26 mg kg-1 sodium selenite and it would be an interesting alternative in Mediterranean countries. The VEOLE group was the most effective for reducing lipid oxidation and for the production of polyunsaturated free fatty acids in meat, which would result in lower rancidity formation and better aroma development in products. © 2020 Society of Chemical Industry.

Colorimetric quantification of α-tocopherol (vitamin E) in pure form and different comestible samples by using newly synthesized tetrazolium salts

A quick, susceptible, and viable spectrophotometric procedure for the assay of α-tocopherol by newly synthesized tetrazolium reagents 2-phenyl-3-(2-thiazolyl)-5-(4-methoxyphenyl)tetrazolium bromide (PTMPT) and 2-phenyl-3-(2-thiazolyl)-5-(4-nitrophenyl)tetrazolium bromide (PTNPT) is reported. The reduction behavior of α-tocopherol is used to quantify it in pure form and different edibles. Colorless tetrazolium salt-reduced in the pink-colored formazan by α-tocopherol gives absorption maxima at 526 nm. The reduction process occurred in the basic medium, so the pH of the reaction medium was maintained in the range 8–9. Beer’s law was obeyed in the concentration range of 0.2–15.0 μg/mL with PTMPT and 0.1–0.4 μg/mL with PTNPT. The molar absorption coefficient is 4.21 × 103 L mol−1cm−1 and 6.4 × 104 L mol−1cm−1 with PTMPT and PTNPT, respectively. Limit of detection is 0.14 μg/mL and 0.03 μg/mL, and limit of quantification is 0.42 μg/mL and 0.08 μg/mL for α-tocopherol with PTMPT and PTNPT, respectively. As the proposed method is easy and user-friendly, distinct edibles are quantified by using the proposed method, and the results show good agreement with the other existing methods. The samples were saponified first to convert α-tocopheryl acetate in its active form, i.e., α-tocopherol. Saponification had done at temperature 70 °C for 2 h on heating mental. The values of the correlation coefficient (R2) are 0.955 and 0.998 with the relative standard deviation of 0.8% and 4.6% with PTMPT and PTNPT, respectively. The proposed method is effectively used for the assay of α-tocopherol in different pharmaceuticals, fruits, cereals, nuts, and milk samples.

Analysis of α-Tocopherol in Tobacco and Cigarette Smoke

Summary α-Tocopherol, a type of vitamin E, has been known to be present in tobacco for many years. The compound is an antioxidant protecting cell membranes from oxidants. α-Tocopherol is transferred from tobacco into cigarette smoke, where it is also present. Analysis of α-tocopherol has been reported in a number of studies and in various matrices including tobacco and tobacco smoke. However, no recent publication describes a method for quantitative analysis of tocopherol in tobacco and in cigarette smoke, and many methods reported from previous studies were not published and only presented at conferences or communicated in internal company publications. The goal of this study was to quantitate α-tocopherol and, if present, α-tocopheryl acetate in tobacco and in tobacco smoke. For this analysis, an original HPLC technique was developed and is described in this report. Both UV and MS/MS (MRM mode) were used as detection procedure for the analysis. The results obtained using UV detection were in very good agreement with the results obtained using MS/MS detection. The method has been applied for the analysis of a number of tobaccos, as well as the total particulate matter (TPM) from cigarettes made with the same tobaccos. Depending on tobacco type, the levels of α-tocopherol vary in tobacco between about 200 μg/g up to about 900 μg/g (“dry weight basis”). For ISO type smoking, the levels of α-tocopherol vary in TPM between about 2 μg/mg up to slightly above 4 μg/mg of TPM. For a cigarette generating TPM of about 10 mg/cig, the α-tocopherol is between about 20 μg/cig up to about 40 μg/cig. A relatively good correlation was obtained between the level of α-tocopherol in smoke (ISO type smoking) and the level of the compound in tobacco. α-Tocopheryl acetate was absent in tobacco.