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A dimeric oxidation product of γ‐tocopherol in soybean oil
Author(s) -
Komoda Mamoru,
Harada Ichiro
Publication year - 1969
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/bf02632703
Subject(s) - tocopherol , dimer , chemistry , soybean oil , moisture , food science , raw material , alpha tocopherol , organic chemistry , vitamin e , antioxidant
A dimeric oxidation product (5‐γ‐tocopheroxy‐γ‐tocopherol) has been isolated from soybean oil and identified. The dimer content in extracted oil was increased by elevating the moisture level in raw soybeans. With moisture increase, no change in the quantity of α‐tocopherol was observed, but γ‐ and δ‐tocopherol contents were greatly decreased and two kinds of dimer were formed from γ‐ and δ‐tocopherols. When the moisture level in moistened beans was lowered, these dimers reverted to their corresponding original tocopherols. The same results were obtained by treating pulverized soybeans with various reducing agents. γ‐Tocopherol added to autoxidizing soybean oil was oxidized more easily in the presence of oxidation products derived from tocopherols and turned into the dimeric product.