Nirmala K. Murthy ¹, S. Shobana ¹

Affiliations
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN

Abstract

The discovery that vrtamin-E (Tocopherol), a component of the unsaponifiable fraction of lipids serves as a major anti-oxidant has led to repeated evaluation studies on the tocopherol content of edible oils using newer techniques ranging from chromatographic studies to simple colorlmetric analysis. The interest in vitamin-E stems from various studies that point to its role as an antioxidant that prevents the oxidation of polyunsaturated fatty acids (PUFA) and phospholipids thereby helping to maintain the integrity of cellular membranes.

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