期刊
ANALYTICAL LETTERS
卷 53, 期 12, 页码 1982-1991出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/00032719.2020.1727493
关键词
Commercial edible oil; decomposition; tocopherol homolog; unsaturated fatty acid
资金
- JSPS KAKENHI [JP18K11681]
The decomposition of tocopherol homologs and their influences upon the decomposition of unsaturated fatty acids were explored by studying the reduction in tocopherol homologs and fatty acid contents in 10 commercial edible oils during deep frying at 180 degrees C. The results showed that the decomposition of total tocopherols was faster than for the total unsaturated fatty acid (TUFA). With the decomposition of TUFA, the decomposition rates of tocopherol homologs were in the order gamma-tocopherol > alpha-tocopherol > delta-tocopherol in 10 oils, regardless of the initial content and composition of tocopherol and fatty acids. It was also found that higher oil unsaturation led to slower tocopherol decomposition during frying, with more tocopherol remaining after the procedure. The result of multiple regression analysis (Delta TUFA(t) = 0.049 Delta alpha(t) + 0.044 Delta gamma(t) + 0.052 Delta delta(t) + 0.733) revealed that the effects of tocopherol homologs on the decomposition of unsaturated fatty acid in 10 oils during frying were in the same order, that is, gamma-tocopherol > alpha-tocopherol > delta-tocopherol.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据