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Antioxidant properties of carrot oil
Author(s) -
Heftmann Erich
Publication year - 1947
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/bf02667775
Subject(s) - autoxidation , antioxidant , tocopherol , chemistry , carotene , distillation , substrate (aquarium) , vacuum distillation , chromatography , food science , vitamin e , organic chemistry , biology , ecology
Summary A modified technique for the assay of antioxidants and a method for the preparation of carrot oil have been described. The antioxidant effect of carrot oil has been analyzed by molecular distillation and chemical treatment of the oil. Tocopherols appear to be chiefly responsible for the protection of the autoxidizable substrate and of carotene from oxidation. The effect of pure tocopherol and of pure carotene, and various mixtures of both, produced by molecular distillation, on the autoxidation of the substrate has been studied. The effectiveness of increasing tocopherol concentrations in reducing the initial rate of peroxidation of the substrate showed a maximum at 5 mg.% tocopherol concentration. Carotene was an inhibitor of this reaction in concentrations of less than 3 mg.%, but a pro‐oxidant in higher concentrations. The antioxidant activity of the molecular distillate fractions of both the carrot oil and the mixture of pure tocopherol and carotene showed a maximum around a distillation temperature of 190° under the conditions of the experiment. The tocopherol content of carrot oil is considerable; it has been estimated at about 0.5 to 1%.