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Prooxidant Activity of Oxidized α‐Tocopherol in Vegetable Oils
Author(s) -
Chapman Timothy M.,
Kim Hyun Jung,
Min David B.
Publication year - 2009
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.1750-3841.2009.01262.x
Subject(s) - tocopherol , food science , chemistry , antioxidant , vitamin e , biochemistry
The effect of oxidized α‐tocopherol on the oxidative stabilities of soybean, corn, safflower, and olive oils and the oxidation of oleic, linoleic, and linolenic acids were studied. The 0, 650, 1300, and 2600 ppm oxidized α‐tocopherol were added to soybean, corn, safflower, and olive oils and 10000 ppm oxidized α‐tocopherol to the mixture of oleic, linoleic, and linolenic acids. Samples in the gas‐tight vials were stored in the dark for 6 or 35 d at 55 °C. The oxidative stabilities of oils were determined by headspace oxygen with GC and peroxide value. Fatty acids were determined by GC. As the concentration of oxidized α‐tocopherol in soybean, corn, safflower, and olive oils increased, the depletion of headspace oxygen and the peroxide values of oils increased during storage. The prooxidant effects of oxidized α‐tocopherol on soybean and corn oils with about 55% linoleic acid were greater than those on safflower and olive oils with about 12% linoleic acid, respectively ( P < 0.05). The changes of fatty acids during storage showed that the oxidation ratios of oleic, linoleic, and linolenic acids were 1 : 2 : 3, 1 : 12 : 26, and 1 : 8 : 16 after 5, 30, and 35 d of storage, respectively. The oxidation of α‐tocopherol in oil should be prevented and the oxidized α‐tocopherol should be removed to improve the oxidative stability of oils.