Tocopherol, also known as vitamin E, is a fat-soluble, heat- and light-sensitive vitamin. It easily deteriorates in the face of ultraviolet rays. Vitamin E is a very useful vitamin in terms of vascular and cell health in humans and animals. Under normal conditions, vitamin E deficiency is rarely encountered. With regular nutrition, the body easily receives sufficient vitamin E. Vegetable seeds, seed oils, cabbage and green leafy vegetables, soybean oil, nuts, walnuts, tuna, egg yolks, tomatoes and potatoes are among the foods that contain vitamin E. Eating a handful of hazelnuts per day is sufficient to meet the body's need for tocopherol.

Tocopherol is also antioxidant. It protects the unsaturated fatty acids against oxidation and prevents vascular blockages by providing fluidity in the vessels. It also protects the health of cells, promotes regeneration processes, but prevents abnormal cell growth, ie it is protective against cancer.

In fact, tocopherol is a group showing all methyl tocols. Some of them show vitamin E activity. Many tocopherols are isolated. Only four show vitamin E activity: alpha, beta, gamma and delta tocopherol. Of these, alpha tocopherol is the most biologically active. Delta tocopherol is the most active form of antioxidant. Tocopherols are abundant in vegetable oils and wheat germ, but are also synthetically produced by chemical methods.

Tocopherols include food additives described in the annex of the Turkish Food Codex Regulation on Food Additives published by the Ministry of Food, Agriculture and Livestock. Their E codes are:

• E 306 Tocopherol-rich extract
• E 307 Alpha tocopherol
• E 308 Gamma tocopherol
• E 309 Delta tocopherol

In authorized laboratories, tocopherol content determination studies are carried out within the scope of chemical food analyzes. In these studies, standards and test methods published by domestic and foreign organizations are followed.