Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating
- Autor(en)
- Karl Heinz Wagner, Ibrahim Elmadfa
- Abstrakt
The tested tocopherols (γ, δ, α) showed antioxidative activity at all levels of addition to the monounsaturated olive oil, the effects increased as a function of concentrations (maximum: +287% with 800mg γ-tocopherol/100 g oil compared to the control oil). In the highly unsaturated linseed oil, which contains 58 mg/100g initial concentration of γ-tocopherol, γ-tocopherol showed antioxidative behavior up to the addition of 100 mg/ 100 g oil. Additions of more than the 100 mg/100 g affected the oil, resulting in a faster oxidation. Mixtures of γ/δ-tocopherols in olive oil were found to protect more efficiently than both vitamins when added separately α-tocopherol reduced effects of other tocopherols in both plant oils. The stabilizing effect of added tocopherols and their mixtures (100 mg/100 g oil each) in olive oil are γ/δ-T>γ-T>δ-T>γ/α-T>δ/ α-T>α-T and in linseed oil γ-T>γ/δ-T>δ-T>γ/α-T>α- T>α/δ-T.
- Organisation(en)
- Department für Ernährungswissenschaften
- Journal
- European Journal of Lipid Science and Technology
- Band
- 102
- Seiten
- 624-629
- Anzahl der Seiten
- 6
- ISSN
- 1438-7697
- DOI
- https://doi.org/10.1002/1438-9312(200010)102:10<624::AID-EJLT624>3.0.CO;2-I
- Publikationsdatum
- 2000
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften
- Schlagwörter
- ASJC Scopus Sachgebiete
- Biotechnology, Food Science, Allgemeine Chemie, Industrial and Manufacturing Engineering
- Link zum Portal
- https://ucrisportal.univie.ac.at/de/publications/ede1e9db-9bf9-4097-ab0c-067b240d13db