Stability of α-, γ-, or δ-Tocopherol during Soybean Oil Oxidation

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2006-10-10 DOI:10.1111/j.1750-3841.2006.00153.x

M.E. Player, H.J. Kim, H.O. Lee, D.B. Min

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引用次数: 66

Abstract

ABSTRACT: The decomposition of α-, γ-, or δ-tocopherol in soybean oil during 24 d of storage at 50 °C was determined by high performance liquid chromatography (HPLC). The initial contents of α-, γ-, and δ-tocopherol in soybean oil were 53, 750, and 268 ppm, respectively. The degradation rates of α-, γ-, and δ-tocopherol for the first 10 d were 5.6%, 1.2, and 0.5% per day, respectively. The α-tocopherol was completely destroyed in 16 d. The destructions of γ- and δ-tocopherol were 28% and 17% after 24 d. The induction period of soybean oil determined by headspace oxygen, conjugated diene, and peroxide value was 8 d. As the degradations of α-, γ-, and δ-tocopherol increased, the headspace oxygen disappearance, conjugated diene formation, and peroxide value of soybean oil increased. The correlation coefficient between the degradation of tocopherols and the oxidation of soybean oil was about 0.95. The degradation of tocopherols in soybean oil during storage was due to the oxidation.

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α-、γ-或δ-生育酚在大豆油氧化过程中的稳定性

摘要:采用高效液相色谱法(HPLC)测定大豆油中α-、γ-和δ-生育酚在50℃贮藏24 d期间的分解情况。大豆油中α-、γ-和δ-生育酚的初始含量分别为53、750和268 ppm。α-、γ-和δ-生育酚在前10 d的降解率分别为5.6%、1.2%和0.5% / d。α-生育酚在16 d内被完全破坏，γ-和δ-生育酚在24 d后的破坏率分别为28%和17%。顶空氧、共轭二烯和过氧化值决定大豆油的诱导期为8 d。随着α-、γ-和δ-生育酚降解的增加，大豆油的顶空氧消失、共轭二烯形成和过氧化值增加。生育酚的降解与大豆油氧化的相关系数约为0.95。大豆油中生育酚在贮存过程中的降解是由于氧化引起的。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.