Abstract

A brief history of the vitamin from its discovery to the present is given. An overview of synthetic approaches to vitamin E is presented starting with the original work in the late 1930s. A review of the literature indicates emphasis on the development of the synthesis of the trimethylhydroquinone intermediate and of the critical condensation reaction to tocopherol. The occurrence of vitamin E and compounds with vitamin E activity in natural sources along with the isolation of natural forms of vitamin E from vegetable oil sources has been summarized. The greater prevalence of compounds with vitamin E activity in vegetable sources compared to animal sources is shown. A brief review of the physiological role of vitamin E is given. In addition to research on its historical role in reproduction, a discussion of recent activity on the antioxidant properties is presented. The uses and commercial forms of vitamin E are discussed. Its role in animal feed fortification, food preservation, and polymer applications is summarized. The traditional colorimetric analysis for vitamin E in foods, feeds, and product forms is reviewed. More modern chromatographic methods for various sample matrices are presented.