Effects of α‐, γ‐, and δ‐Tocopherols on Oxidative Stability of Soybean Oil

Publisher Website
Google Scholar
Abstract
The effectts of 0, 100, 250, 500 and 1000 ppm of α‐, γ‐, or δ‐tocopherol on oxidative stability of purified soybean oil in the dark at 55°C were studied. We measured peroxide value and headspace oxygen consumption in the samples. Purified soybean oil was prepared by liquid column chromatography. Tocopherols acted as antioxidants or prooxidants depending on their concentration. Optimum concentrations of α ‐, γ ‐, and δ– tocopherols to increase oxidative stability was 100, 250 and 500 ppm, respectively. The tocopherols had significant prooxidant effect (P < 0.05) at higher concentrations above this.