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Stability of Tocopherol Homologs in Bulk Oils at 60°C Oxidation and Chlorophyll Photosensitization by the Action of Moisture
Author(s) -
Ryu Jiwon,
Lee Chankyu,
Kim MiJa,
Lee Jaehwan
Publication year - 2019
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.12221
Subject(s) - corn oil , chemistry , tocopherol , moisture , chlorophyll , lipid oxidation , food science , chlorophyll a , vegetable oil , vitamin e , antioxidant , biochemistry , organic chemistry
The effects of deuterium oxide (D 2 O) on the stability of tocopherol homologs were evaluated in corn oil stored at 60°C or in the process of chlorophyll photosensitization. The degree of oxidation, changes in moisture, and the levels of tocopherol homologs were analyzed. The moisture content in corn oil incubated with deuterium‐free water (H 2 O) was significantly ( P < 0.05) higher than that in corn oil incubated with D 2 O. The presence of D 2 O accelerated the rate of lipid oxidation in corn oil, irrespective of whether it has been oxidized at 60°C or has been photosensitized by chlorophyll. After exposure to either of the oxidative stresses, the stability of β + γ‐tocopherols present in corn oil was enhanced in the presence of D 2 O compared to corn oil incubated in the presence of H 2 O, or control corn oil without the addition of moisture. However, the stability of α‐tocopherol in corn oil incubated with D 2 O was significantly lower after oxidation at 60°C compared to the other conditions ( P < 0.05), whereas it was significantly higher than under the other conditions after chlorophyll photosensitization ( P < 0.05). The moisture and type of oxidative stress, therefore, play important roles in the stability of tocopherol homologs in bulk oils.