Abstract
The effect of oxidized alpha-tocopherol on the oxidative stabilities of soybean, corn, safflower, and olive oils and the oxidation of oleic, linoleic, and linolenic acids were studied. The 0, 650, 1300, and 2600 ppm oxidized alpha-tocopherol were added to soybean, corn, safflower, and olive oils and 10000 ppm oxidized alpha-tocopherol to the mixture of oleic, linoleic, and linolenic acids. Samples in the gas-tight vials were stored in the dark for 6 or 35 d at 55 degrees C. The oxidative stabilities of oils were determined by headspace oxygen with GC and peroxide value. Fatty acids were determined by GC. As the concentration of oxidized alpha-tocopherol in soybean, corn, safflower, and olive oils increased, the depletion of headspace oxygen and the peroxide values of oils increased during storage. The prooxidant effects of oxidized alpha-tocopherol on soybean and corn oils with about 55% linoleic acid were greater than those on safflower and olive oils with about 12% linoleic acid, respectively (P < 0.05). The changes of fatty acids during storage showed that the oxidation ratios of oleic, linoleic, and linolenic acids were 1 : 2 : 3, 1 : 12 : 26, and 1 : 8 : 16 after 5, 30, and 35 d of storage, respectively. The oxidation of alpha-tocopherol in oil should be prevented and the oxidized alpha-tocopherol should be removed to improve the oxidative stability of oils.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
