Tags

Type your tag names separated by a space and hit enter

Prooxidant activity of oxidized alpha-tocopherol in vegetable oils.
J Food Sci. 2009 Sep; 74(7):C536-42.JF

Abstract

The effect of oxidized alpha-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 alpha-tocopherol were added to soybean, corn, safflower, and olive oils and 10000 ppm oxidized alpha-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 degrees 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 alpha-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 alpha-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 alpha-tocopherol in oil should be prevented and the oxidized alpha-tocopherol should be removed to improve the oxidative stability of oils.

Authors+Show Affiliations

Dept of Food Science and Technology, The Ohio State Univ, Columbus, OH 43210, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19895457

Citation

Chapman, Timothy M., et al. "Prooxidant Activity of Oxidized Alpha-tocopherol in Vegetable Oils." Journal of Food Science, vol. 74, no. 7, 2009, pp. C536-42.
Chapman TM, Kim HJ, Min DB. Prooxidant activity of oxidized alpha-tocopherol in vegetable oils. J Food Sci. 2009;74(7):C536-42.
Chapman, T. M., Kim, H. J., & Min, D. B. (2009). Prooxidant activity of oxidized alpha-tocopherol in vegetable oils. Journal of Food Science, 74(7), C536-42. https://doi.org/10.1111/j.1750-3841.2009.01262.x
Chapman TM, Kim HJ, Min DB. Prooxidant Activity of Oxidized Alpha-tocopherol in Vegetable Oils. J Food Sci. 2009;74(7):C536-42. PubMed PMID: 19895457.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Prooxidant activity of oxidized alpha-tocopherol in vegetable oils. AU - Chapman,Timothy M, AU - Kim,Hyun Jung, AU - Min,David B, PY - 2009/11/10/entrez PY - 2009/11/10/pubmed PY - 2010/1/29/medline SP - C536 EP - 42 JF - Journal of food science JO - J Food Sci VL - 74 IS - 7 N2 - The effect of oxidized alpha-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 alpha-tocopherol were added to soybean, corn, safflower, and olive oils and 10000 ppm oxidized alpha-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 degrees 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 alpha-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 alpha-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 alpha-tocopherol in oil should be prevented and the oxidized alpha-tocopherol should be removed to improve the oxidative stability of oils. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19895457/Prooxidant_activity_of_oxidized_alpha_tocopherol_in_vegetable_oils_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01262.x DB - PRIME DP - Unbound Medicine ER -