Journal
FOOD CHEMISTRY
Volume 167, Issue -, Pages 191-196Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.06.108
Keywords
alpha-Tocopherol; Relative humidity; Antioxidant polar paradox; Stripped corn oil
Funding
- National Research Foundation of Korea (NRF) - Ministry of Education, Science and Technology [2012R1A1A2039387]
- National Research Foundation of Korea [2012R1A1A2039387] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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The effects of relative humidity (RH) on the antioxidant properties of alpha-tocopherol (10, 20, 42, and 84 ppm) were determined in stripped corn oil oxidised at 60 degrees C. The degree of oxidation in oils was determined by analysing headspace oxygen content and conjugated dienoic acids (CDAs). Changes in moisture and alpha-tocopherol content were also monitored. The oxidative stability of stripped corn oil and stability of alpha-tocopherol differed significantly depending on the RH. As the concentration of alpha-tocopherol increased from 10 to 84 ppm, oxidative stability decreased significantly irrespective of RH. The remaining a-tocopherol content decreased as RH increased, suggesting an important role for moisture content in the stability of alpha-tocopherol. Antioxidant properties of alpha-tocopherol were greatly influenced by both moisture content in oil and a-tocopherol concentration. (C) 2014 Elsevier Ltd. All rights reserved.
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