Antioxidative potential of tocotrienols and tocopherols in coconut fat at different oxidation temperatures
- Autor(en)
- Karl Heinz Wagner, Florian Wotruba, Ibrahim Elmadfa
- Abstrakt
The objective of this study was to compare the stabilizing effects of tocotrienols and their corresponding tocopherols at 60 °C and 160 °C. Stability was determined in coconut fat by observing the Oil Stability Index (OSI), the peroxide value (POV) and conjugated dienes (CD), α-and β-tocotrienols as well as α-tocopherol induced susceptibility of the systems against oxidative deterioration and reduced the life time of coconut fat. δ-and γ-tocotrienols increased the fat's shelf-life at ambient temperature (60 °C). At frying conditions the antioxidative potential increased in the following order: (α<γ<δ (Tocopherols) α<β<γ<δ (Tocotrienols). Under these conditions γ-and δ-tocotrienols were significantly more active than their corresponding tocopherols. Irrespective of the temperature employed, the protective effects of tocochromanols were dose dependent at 160 °C (mg/kg): 1000>500>100 (tocotrienols) and 5000 > 2000 > 1000 > 100 (tocopherols). Among the tested antioxidants δ-tocopherol and δ-tocotrienol were found to be most efficient against lipid oxidation both at 60 °C and at 160 °C. This study showed, that γ-and δ-tocotrienols, similar to the much better investigated tocopherols, are good food antioxidants to enhance shelf-life of coconut fat both at frying and at low temperature.
- Organisation(en)
- Department für Ernährungswissenschaften
- Journal
- European Journal of Lipid Science and Technology
- Band
- 103
- Seiten
- 746-751
- Anzahl der Seiten
- 6
- ISSN
- 1438-7697
- DOI
- https://doi.org/10.1002/1438-9312(200111)103:11<746::AID-EJLT746>3.0.CO;2-P
- Publikationsdatum
- 11-2001
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften
- Schlagwörter
- ASJC Scopus Sachgebiete
- Biotechnology, Food Science, Chemistry(all), Industrial and Manufacturing Engineering
- Link zum Portal
- https://ucrisportal.univie.ac.at/de/publications/antioxidative-potential-of-tocotrienols-and-tocopherols-in-coconut-fat-at-different-oxidation-temperatures(659fbc2c-d4a2-46cc-b542-087355718b74).html