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Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating
Author(s) -
Yoshida Hiromi,
Tatsumi Mikiko,
Kajimoto Goro
Publication year - 1991
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/bf02660151
Subject(s) - degree of unsaturation , tocopherol , chemistry , vitamin e , oxidative phosphorylation , fatty acid , food science , polyunsaturated fatty acid , microwave heating , organic chemistry , antioxidant , microwave , biochemistry , physics , quantum mechanics
Effects of microwave heating on the oxidative stability of d ‐tocopherols were studied in relation to the production of fatty acids in oils. During microwave heating, the stability of tocopherols decreased in the order δ > β > γ > α . This order did not depend on the types of ethyl esters of fatty acids or oils present. But, the shorter the chainlength and the lower the degree of unsaturation of the fatty acid ethyl esters, the greater was the reduction in amount of individual tocopherols. A similar tendency was observed when tocopherol‐stripped vegetable oils, with equimolar mixtures of tocopherols added, were treated under the same conditions. The reduction in tocopherols became greater with increasing levels of free fatty acids.