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Influence of Different Moisture Contents on the Stability of Tocochromanols in Bulk Oils at 25 °C Storage
Author(s) -
Jung Jinyeong,
Yi BoRa,
Kim MiJa,
Lee JaeHwan
Publication year - 2018
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12001
Subject(s) - tocotrienol , tocopherol , palm oil , chemistry , food science , moisture , relative humidity , soybean oil , vitamin e , antioxidant , organic chemistry , physics , thermodynamics
The stabilities of tocochromanols including α‐tocopherol, α‐tocotrienol, γ‐tocopherol, γ‐tocotrienol, and δ‐tocotrienol in grape seed oil, palm oil, or stripped soybean oil with added tocotrienol mixtures (SOTT) were determined under relative humidity (RH) 0, 32, 75, and 93% at 25 °C for 8 months of storage. Stability of tocochromanols was significantly influenced by the presence of moisture and other tocochromanols. Tocochromanol stability in grape seed oil was high at RH 75%, whereas palm oil had significantly lower tocochromanol content at RH 75% compared to those under other RH ( p < 0.05). Tocochromanol stability in SOTT was high at RH 0%. δ‐Tocotrienol had the highest stability followed by α‐tocotrienol, γ‐tocotrienol, and α‐tocopherol in SOTT. Moisture content in palm oil was the lowest while that in SOTT was the highest at the same RH. Oxidative stability of palm oil was the highest followed by grape seed oil and SOTT based on conjugated dienoic acid content and p ‐anisidine values. Moisture in oils affects the stability of tocochromanols and oxidative stability in vegetable oils.