ArticleScientific reports2018
Occurrence of tocopheryl fatty acid esters in vegetables and their non-digestibility by artificial digestion juices.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 28 citations in OpenAlex.
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- Exploring the link between fat-soluble vitamins and aging-associated immune system status: a literature review.Immunity & ageing : I & A · 2025Review
- Tocochromanols in the Leaves of Plants in theMolecules (Basel, Switzerland) · 2025Article
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- Sample preparation of free sterols from vegetable oils by countercurrent chromatography in co-current mode.Analytical and bioanalytical chemistry · 2023Article
- Exploring the anti-inflammatory activities, mechanism of action and prospective drug delivery systems of tocotrienol to target neurodegenerative diseases.F1000Research · 2023Review
- Free and Esterified Tocopherols, Tocotrienols and Other Extractable and Non-Extractable Tocochromanol-Related Molecules: Compendium of Knowledge, Future Perspectives and Recommendations for Chromatographic Techniques, Tools, and Approaches Used for Tocochromanol Determination.Molecules (Basel, Switzerland) · 2022Review
- Chemical composition of the lipophilic compounds from the rind and pith of papyrus (Frontiers in plant science · 2022Article
- Tocopherols and Tocotrienols-Bioactive Dietary Compounds; What Is Certain, What Is Doubt?International journal of molecular sciences · 2021Review
- Fate of free and bound phytol and tocopherols during fruit ripening of two Capsicum cultivars.Scientific reports · 2020Article
- Chemical Composition andNutrients · 2019Article
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Authors and funding
3 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Tocopheryl fatty acid esters (TFAE) consist of tocopherols esterified to fatty acids, but only little is known about this substance class. In this study, twelve vegetable groups were screened on TFAE and contents of (free) tocopherols and TFAE were determined in red bell pepper, red chili pepper, cucumber and walnut (n = 5, respectively). Intact TFAE were separated by solid phase extraction from free tocopherols and analyzed by GC/MS. Highest TFAE values were determined in chili pepper (4.0-16 mg/100 g fresh weight, FW) and walnut (4.1-12 mg/100 g FW), followed by bell pepper (1.3-1.5 mg/100 g FW) and cucumber (0.06-0.2 mg/100 g FW). Contribution of TFAE to the total tocopherol content ranged from 7-84%. Neither the treatment with artificial digestion juices nor exposure to sunlight showed degradation of TFAE. This substance class might represent a hitherto overlooked storage form for free tocopherols in plants as they occur to be more stable. But as the ester bond in medium chain TFAE seems not to be fissile in the human body, they might not contribute in the same way as free tocopherols to the vitamin E activity of vegetables and might have to be determined separately.
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