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Influence of fatty acids on the tocopherol stability in vegetable oils during microwave heating
Author(s) -
Yoshida Hiromi,
Tatsumi Mikiko,
Kajimoto Goro
Publication year - 1992
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/bf02540560
Subject(s) - capric acid , chemistry , caproic acid , tocopherol , organic chemistry , lauric acid , dodecane , food science , fatty acid , chromatography , antioxidant , vitamin e
Effects of 0, 0.05, 0.25, 0.50 and 1.0% levels of fatty acids (caproic, caprylic, capric and lauric) or hydrocarbons (decane and dodecane) on tocopherol stability in vegetable oils during microwave heating were determined by measuring tocopherol losses and carbonyl and anisidine values. The fatty acids showed similar prooxidant activities toward tocopherols in purified vegetable, oils when heated in a microwave oven. However, decane or dodecane, which had the same number of carbons as capric or lauric acid but no carboxylic group, did not show prooxidant activity. The shorter the chainlength and the higher the level of fatty acids, the greater was the reduction of tocopherols in the oils. The addition of low‐molecular weight fatty acids resulted in greater acceleration in the oxidation of to pay attention to these free fatty acids produced in the oils when heated in a microwave oven.