Abstract
AbstractThe impacts of four different types of tocotrienol homologues on the singlet oxygen oxidation of lard were evaluated by measuring the headspace oxygen content and the peroxide value. Singlet oxygen oxidation of lard was induced by chlorophyll photosensitization. Samples of 0.100, 0.250, and 0.400 M lard in methylene chloride containing chlorophyll and α‐, β‐, γ‐, or δ‐tocotrienol were prepared and stored under light at 3,000 lux for 4 h. All tocotrienol homologues at 1.20 mM significantly prevented the singlet oxygen oxidation of lard. Chlorophyll under light produced singlet oxygen at 1.09 μmol oxygen/mL headspace/h. A steady state kinetic study showed that tocotrienols reduced the singlet oxygen oxidation of lard by quenching the singlet oxygen. Singlet oxygen reacted with lard at 6.50 × 104M−1 s−1. α‐, β‐, γ‐, and δ‐tocotrienol quenched singlet oxygen with the rate of 2.16, 1.99, 2.05, and 0.800 × 107M−1 s−1, respectively. Among them, α‐tocotrienol significantly prevented singlet oxygen oxidation of lard.
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