| FEMA | N/A |
| CAS | 148-03-8 |
| EINECS | 205-708-5 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | a natural tocopherol with less antioxidant activity than alpha-tocopherol. it exhibits antioxidant activity by virtue of the phenolic hydrogen on the 2h-1-benzopyran-6-ol nucleus. as in gamma-tocopherol, it also has three methyl groups on the 6-chromanol nucleus but at different sites. Isol. from vegetable sources, e.g. spinach chloroplasts (Spinacia oleracea), soybean oil, corn oil and wheat germ. Antioxidant. Member of Vitamin E group Beta-tocopherol is an antioxidant which is synthesized by photosynthetic organisms and play important roles in human and animal nutrition. betatocopherols can be oxidized in dry CH2Cl2 or CH3CN by one electron to form cation radicals that deprotonate to form the neutral phenoxyl radicals, which are then immediately further oxidized by one electron to the phenoxonium cations (an ECE electrochemical mechanism, where E signifies an electron transfer and C represents a chemical step, with the electrochemical mechanism having been determined by in situ spectroscopic analysis).The phenoxonium cation of beta-tocopherol is stable for several minutes. (PMID: 16771430); beta-Tocopherol (?-tocopherol) is a type of tocopherol with formula C28H48O2. |