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Temperature dependence of autoxidation of perilla oil and tocopherol degradation.
J Food Sci. 2010 Aug 01; 75(6):C498-505.JF

Abstract

Temperature dependence of the autoxidation of perilla oil and tocopherol degradation was studied with corn oil as a reference. The oils were oxidized in the dark at 20, 40, 60, and 80 degrees C. Oil oxidation was determined by peroxide and conjugated dienoic acid values. Tocopherols in the oils were quantified by HPLC. The oxidation of both oils increased with oxidation time and temperature. Induction periods for oil autoxidation decreased with temperature, and were longer in corn oil than in perilla oil, indicating higher sensitivity of perilla oil to oxidation. However, time lag for tocopherol degradation was longer in perilla oil, indicating higher stability of tocopherols in perilla oil than in corn oil. Activation energies for oil autoxidation and tocopherol degradation were higher in perilla oil (23.9 to 24.2, 9.8 kcal/mol, respectively) than in corn oil (12.5 to 15.8, 8.8 kcal/mol, respectively) indicating higher temperature-dependence in perilla oil. Higher stability of tocopherols in perilla oil was highly related with polyphenols. The study suggests that more careful temperature control is required to decrease the autoxidation of perilla oil than that of corn oil, and polyphenols contributed to the oxidative stability of perilla oil by protecting tocopherols from degradation, especially at the early stage of oil autoxidation.

Authors+Show Affiliations

Dept. of Food and Nutrition, Inha Univ., Incheon, Korea.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20722903

Citation

Wang, Seonyeong, et al. "Temperature Dependence of Autoxidation of Perilla Oil and Tocopherol Degradation." Journal of Food Science, vol. 75, no. 6, 2010, pp. C498-505.
Wang S, Hwang H, Yoon S, et al. Temperature dependence of autoxidation of perilla oil and tocopherol degradation. J Food Sci. 2010;75(6):C498-505.
Wang, S., Hwang, H., Yoon, S., & Choe, E. (2010). Temperature dependence of autoxidation of perilla oil and tocopherol degradation. Journal of Food Science, 75(6), C498-505. https://doi.org/10.1111/j.1750-3841.2010.01681.x
Wang S, et al. Temperature Dependence of Autoxidation of Perilla Oil and Tocopherol Degradation. J Food Sci. 2010 Aug 1;75(6):C498-505. PubMed PMID: 20722903.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Temperature dependence of autoxidation of perilla oil and tocopherol degradation. AU - Wang,Seonyeong, AU - Hwang,Hyunsuk, AU - Yoon,Sukhoo, AU - Choe,Eunok, PY - 2010/8/21/entrez PY - 2010/8/21/pubmed PY - 2011/1/19/medline SP - C498 EP - 505 JF - Journal of food science JO - J. Food Sci. VL - 75 IS - 6 N2 - Temperature dependence of the autoxidation of perilla oil and tocopherol degradation was studied with corn oil as a reference. The oils were oxidized in the dark at 20, 40, 60, and 80 degrees C. Oil oxidation was determined by peroxide and conjugated dienoic acid values. Tocopherols in the oils were quantified by HPLC. The oxidation of both oils increased with oxidation time and temperature. Induction periods for oil autoxidation decreased with temperature, and were longer in corn oil than in perilla oil, indicating higher sensitivity of perilla oil to oxidation. However, time lag for tocopherol degradation was longer in perilla oil, indicating higher stability of tocopherols in perilla oil than in corn oil. Activation energies for oil autoxidation and tocopherol degradation were higher in perilla oil (23.9 to 24.2, 9.8 kcal/mol, respectively) than in corn oil (12.5 to 15.8, 8.8 kcal/mol, respectively) indicating higher temperature-dependence in perilla oil. Higher stability of tocopherols in perilla oil was highly related with polyphenols. The study suggests that more careful temperature control is required to decrease the autoxidation of perilla oil than that of corn oil, and polyphenols contributed to the oxidative stability of perilla oil by protecting tocopherols from degradation, especially at the early stage of oil autoxidation. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20722903/Temperature_dependence_of_autoxidation_of_perilla_oil_and_tocopherol_degradation_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01681.x DB - PRIME DP - Unbound Medicine ER -