Premium
An antagonistic effect with antioxidants for unsaturated fats
Author(s) -
Olcott H. S.,
Einset E.
Publication year - 1958
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 - 10.1007/bf02539871
Subject(s) - antagonism , chemistry , antioxidant , food science , tocopherol , biochemistry , vitamin e , receptor
Summary α‐and γ‐tocopherol act as pro‐oxidants with marine oils containing the antioxidant EMQ. The term “antagonism” is suggested for such phenomena. Antagonism was also demonstrable in purified unsaturated fatty ester acids and triglycerides. Nitrogenous inhibitors (EMQ, DPPD, ADA) are more affected by added tocopherols than are the phenolic antioxidants examined (BHT, BHA, PG, NDGA). Phenolic antioxidants other than tocopherols do not show marked antagonism with EMQ.