Abstract
The effect of temperature on the antioxidant activity of α- and δ-tocopherol (at 100 mg/kg level) was studied in pork lard, using the Oxipres apparatus, in the temperature range from 80 to 150 °C. The antioxidant activity of δ-tocopherol decreased with increasing working temperature in the whole temperature range studied. The activity of α-tocopherol was practically constant in the temperature range from 80 to 110 °C and decreased with increasing temperature at temperatures higher than 110 °C. Both tocopherols were ineffective at 150 °C (p <0.05). Due to different temperature effects on the antioxidant activities of α- and δ-tocopherol, the δ-tocopherol activity was approximately two times higher than the α-tocopherol activity at 80 °C, but their activities were the same (p <0.05) at 130 °C.
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.
