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STABILITY OF ALPHA‐ AND GAMMA‐TOCOPHEROL: Fe 3+ AND Cu 2+ INTERACTIONS
Author(s) -
CORT W.M.,
MERGENS W.,
GREENE A.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02422.x
Subject(s) - ascorbic acid , citric acid , chemistry , alpha tocopherol , tocopherol , alpha (finance) , nuclear chemistry , radiochemistry , inorganic chemistry , antioxidant , biochemistry , vitamin e , food science , medicine , construct validity , nursing , patient satisfaction
Both alpha‐ and gamma‐tocopherol are degraded by Fe 2+ and Cu 2+ . Ascorbic acid and EDTA completely inhibit the Cu 2+ oxidation but only ascorbic acid completely prevented the Fe 3+ oxidation although EDTA and citric acid gave some protection. On the other hand pure tocopherols, undiluted, were stable to air and light over a period of years.