Effect of α- And δ-tocopherol on the oxidative stability of a mixed hydrogenated fat under frying conditions
- Autor(en)
- Malgorzata Nogala-Kalucka, Jozef Korczak, Ibrahim Elmadfa, Karl Heinz Wagner
- Abstrakt
Information on the antioxidative potential of δ-tocopherol is scanty, in particular for frying conditions. This study was aimed at assessing the antioxidative effects and degradation of α- and δ-tocopherol between 0.01 and 0.1% on the oxidation of a commercial frying fat at 160 °C. Oxidation experiments were performed by assessing every 15 or 30 min the peroxide value and conjugated dienes as primary oxidation products, p-anisidine reactive products and hexanal as secondary oxidation products, as well as the stability of tocopherols. The fatty acid composition was determined after 6 h. The fat samples enriched with α-tocopherol were considerably less resistant to oxidation compared to those with δ-tocopherol. Both primary and secondary oxidation parameters increased their speed of formation with α-tocopherol but not with δ-tocopherol. The latter observation is confirmed for the total amount of oxidation and also for the first stage, showing a "lag phase" only for δ-tocopherol. These antioxidative effects can be due to the higher stability of δ-tocopherol compared to α-tocopherol, which is oxidized faster into tocopheryl radicals, which can participate in side reactions that result in an acceleration of the oxidation speed. Neither α-tocopherol nor δ-tocopherol influenced the fatty acid pattern. The investigation showed that during mild frying conditions the tocopherol homologues displayed various antioxidant activities. The less effective homologue, α-tocopherol, underwent disintegration more quickly than δ-tocopherol.
- Organisation(en)
- Department für Ernährungswissenschaften
- Externe Organisation(en)
- Poznań University of Life Sciences
- Journal
- European Food Research and Technology
- Band
- 221
- Seiten
- 291-297
- Anzahl der Seiten
- 7
- ISSN
- 1438-2377
- DOI
- https://doi.org/10.1007/s00217-005-1161-0
- Publikationsdatum
- 08-2005
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften
- Schlagwörter
- ASJC Scopus Sachgebiete
- Biotechnology, Food Science, Chemistry(all), Biochemistry, Industrial and Manufacturing Engineering
- Link zum Portal
- https://ucrisportal.univie.ac.at/de/publications/effect-of--and-tocopherol-on-the-oxidative-stability-of-a-mixed-hydrogenated-fat-under-frying-conditions(01100c3a-75e2-40f9-b21a-77ad8656054f).html