Abstract
This study was aimed at evaluating the effectiveness of individual tocopherols and their mixtures in inhibiting the formation and decomposition of hydroperoxides in bulk corn oil stripped of natural tocopherols. δ-Tocopherol showed an antioxidant activity in the inhibition of both formation and decomposition of hydroperoxides at 2000 ppm or below, and its effectiveness increased with concentration. γ-Tocopherol promoted the formation of hydroperoxides but strongly inhibited their decomposition at 5000 ppm. On the basis of hydroperoxide formation, the concentrations for maximum antioxidant activity of α- and γ-tocopherol mixtures (1:1) and natural soybean tocopherol mixtures (α:γ:δ = 13:64:21) were 250 and 500 ppm, respectively. Prooxidant activity was also observed at a lower concentration with the α- + γ-tocopherol mixture (500 ppm) than with the soybean tocopherol mixture (1000 ppm). However, the inhibition by tocopherol mixtures increased with oxidation time. In contrast to hydroperoxide formation, tocopherol mixtures inhibited hydroperoxide decomposition more effectively at higher concentrations than at lower concentrations. Whether tocopherol mixtures acted as antioxidants or prooxidants depended on the concentration of α-tocopherol in the mixtures. The optimum concentration of tocopherol mixtures to increase the oxidative stability of bulk oils is determined by inhibition of hydroperoxide formation but not by inhibition of hydroperoxide decomposition.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 2345-2350 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 43 |
| Issue number | 9 |
| State | Published - 1995 |
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Keywords
- Antioxidants
- Antioxidation
- Corn oil
- Hexanal
- Hydroperoxides
- Tocopherols
ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)
- Food Science
- Chemistry (miscellaneous)
Cite this
Effects of individual tocopherols and tocopherol mixtures on the oxidative stability of corn oil triglycerides. / Huang, Shu Wen; Frankel, Edwin N.; German, J. Bruce.
In: Journal of Agricultural and Food Chemistry, Vol. 43, No. 9, 1995, p. 2345-2350.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effects of individual tocopherols and tocopherol mixtures on the oxidative stability of corn oil triglycerides
AU - Huang, Shu Wen
AU - Frankel, Edwin N.
AU - German, J. Bruce
PY - 1995
Y1 - 1995
N2 - This study was aimed at evaluating the effectiveness of individual tocopherols and their mixtures in inhibiting the formation and decomposition of hydroperoxides in bulk corn oil stripped of natural tocopherols. δ-Tocopherol showed an antioxidant activity in the inhibition of both formation and decomposition of hydroperoxides at 2000 ppm or below, and its effectiveness increased with concentration. γ-Tocopherol promoted the formation of hydroperoxides but strongly inhibited their decomposition at 5000 ppm. On the basis of hydroperoxide formation, the concentrations for maximum antioxidant activity of α- and γ-tocopherol mixtures (1:1) and natural soybean tocopherol mixtures (α:γ:δ = 13:64:21) were 250 and 500 ppm, respectively. Prooxidant activity was also observed at a lower concentration with the α- + γ-tocopherol mixture (500 ppm) than with the soybean tocopherol mixture (1000 ppm). However, the inhibition by tocopherol mixtures increased with oxidation time. In contrast to hydroperoxide formation, tocopherol mixtures inhibited hydroperoxide decomposition more effectively at higher concentrations than at lower concentrations. Whether tocopherol mixtures acted as antioxidants or prooxidants depended on the concentration of α-tocopherol in the mixtures. The optimum concentration of tocopherol mixtures to increase the oxidative stability of bulk oils is determined by inhibition of hydroperoxide formation but not by inhibition of hydroperoxide decomposition.
AB - This study was aimed at evaluating the effectiveness of individual tocopherols and their mixtures in inhibiting the formation and decomposition of hydroperoxides in bulk corn oil stripped of natural tocopherols. δ-Tocopherol showed an antioxidant activity in the inhibition of both formation and decomposition of hydroperoxides at 2000 ppm or below, and its effectiveness increased with concentration. γ-Tocopherol promoted the formation of hydroperoxides but strongly inhibited their decomposition at 5000 ppm. On the basis of hydroperoxide formation, the concentrations for maximum antioxidant activity of α- and γ-tocopherol mixtures (1:1) and natural soybean tocopherol mixtures (α:γ:δ = 13:64:21) were 250 and 500 ppm, respectively. Prooxidant activity was also observed at a lower concentration with the α- + γ-tocopherol mixture (500 ppm) than with the soybean tocopherol mixture (1000 ppm). However, the inhibition by tocopherol mixtures increased with oxidation time. In contrast to hydroperoxide formation, tocopherol mixtures inhibited hydroperoxide decomposition more effectively at higher concentrations than at lower concentrations. Whether tocopherol mixtures acted as antioxidants or prooxidants depended on the concentration of α-tocopherol in the mixtures. The optimum concentration of tocopherol mixtures to increase the oxidative stability of bulk oils is determined by inhibition of hydroperoxide formation but not by inhibition of hydroperoxide decomposition.
KW - Antioxidants
KW - Antioxidation
KW - Corn oil
KW - Hexanal
KW - Hydroperoxides
KW - Tocopherols
UR - http://www.scopus.com/inward/record.url?scp=0003138337&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0003138337&partnerID=8YFLogxK
M3 - Article
VL - 43
SP - 2345
EP - 2350
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 9
ER -