Abstract
The amounts of reaction products of tocopherols (Toc) during the thermal oxidation in liquid paraffin were followed under different conditions. Most of them were the reducing dimers already reported by us.The oxidation of Toc at 180°C gave only a trace of the dimers, but respectable amounts of intact Toc and the dimers were present when oxidized at 150°C. However, the treatment at 180°C in the presence of lecithin caused a much sharper increase of a residual ratio of intact Toc and the reducing dimers, and their stability increased with the increase of the concentration of lecithin, suggesting that lecithin markedly inhibited the thermal oxidation of Toc and the reducing dimers.It may safely be assumed that the protecting effect of lecithin was achieved by the interaction of Toc and their dimers with lecithin.
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