Abstract
Microcalorimetric studies were performed to estimate the content of vitamin E (tocopherols) in natural plant oils. The approach used was a kinetic method of estimating vitamin E and was based on the ability of tocopherols to inhibit a liquid-phase free-radical oxidation reaction. A model reaction consisting of the initiation of cumene (isopropylbenzene) oxidation showed that fatty oils inhibit the free-radical reaction with an induction period proportional to the content of tocopherols in oils. Tocopherol contents measured here were in good agreement with values reported in the literature. Experimental curves were used to calculate oxidation inhibition rate constants; all the oils tested (cameline seed, wintercress, rapeseed, and cedar) had essentially identical values, at k 7 = (1.4–6.8) × 104 mol/liter · sec.
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