Storage Stability of α‐Tocopherol in a Dehydrated Model Food System Containing Methyl Linoleate

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Abstract
The storage stability of α‐tocopherol in a dehydrated model food system containing methyl linoleate was evaluated. The degradation rate of α‐tocopherol was best described by zero order kinetics with rates significantly greater than 0 (p≤0.002), correlation coefficients (|R|)≤0.88 and standard deviations from 4–13% of the reported rate constants. The zero order rate constants were dependent on the initial α‐tocopherol concentrationn, indicating that the concentration of α‐tocopherol and unknown reactant(s) does affect the storage stability of α‐tocopherol. The storage parameters of water activity, storage container oxygen content, and storage temperature affected the rate of α‐tocopherol loss indicating that these parameters must be controlled to maximize α‐tocopherol storage stability.
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