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Delta‐tocopherol as an antioxidant in lard
Author(s) -
Griewahn Janice,
Daubert B. F.
Publication year - 1948
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/bf02553638
Subject(s) - tocopherol , antioxidant , chemistry , food science , alpha tocopherol , vitamin e , organic chemistry
Summary Comparison of the antioxidative properties of α‐, β,γ‐, and δ‐tocopherols at concentrations of 0.02% and 0.1% tocopherol in lard have been made by means of a modified Swift Stability Test at 100°C. In order of increasing antioxidative effectiveness, the tocopherols are: α, β, γ, and δ.
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