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δ-Tocomonoenol: A new vitamin E from kiwi (Actinidia chinensis) fruits

Fiorentino, Antonio, Mastellone, Claudio, D'Abrosca, Brigida, Pacifico, Severina, Scognamiglio, Monica, Cefarelli, Giuseppe, Caputo, Romualdo, Monaco, Pietro
Food chemistry 2009 v.115 no.1 pp. 187-192
vitamin E, kiwifruit, Actinidia chinensis, food analysis, fruit composition, fruit quality, vitamin content
A new vitamin E, δ-tocomonoenol, has been isolated from Actinidia chinensis (kiwi) fruits. The new structure, 2,8-dimethyl-2-(4,8,12-trimethyltridec-11-enyl)chroman-6-ol, has been elucidated on the basis of EIMS, 1D, and 2D NMR spectral data. GC-MS analysis of peels and pulps of kiwi showed that the new compound, together with δ-tocopherol, is mainly present in the fruit peel, whilst α-tocopherol is present in a similar amount in both matrices. The compound was tested for its radical-scavenging and antioxidant capabilities, by measuring its ability to scavenge DPPH (2,2'-diphenyl-1-picrylhydrazyl radical) and anion superoxide radical, and inhibit the formation of methyl linoleate conjugated diene hydroperoxides and TBARS (thiobarbituric acid reactive species).