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The effect of temperature on the antioxidant activity of tocopherols
Author(s) -
Réblová Zuzana
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600091
Subject(s) - antioxidant , tocopherol , chemistry , food science , atmospheric temperature range , antioxidant capacity , biochemistry , vitamin e , thermodynamics , physics
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.