Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating |
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Authors: | Hiromi Yoshida Mikiko Tatsumi Goro Kajimoto |
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Affiliation: | (1) Department of Nutrition, Kobe-Gakuin University, Arise, Ikawadani-cho, Nishi-ku, 651-21 Kobe, Japan |
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Abstract: | Effects of microwave heating on the oxidative stability ofd-tocopherols were studied in relation to the production of fatty acids in oils. During microwave heating, the stability of
tocopherols decreased in the orderδ>β>γ>α. This order did not depend on the types of ethyl esters of fatty acids or oils present. But, the shorter the chainlength
and the lower the degree of unsaturation of the fatty acid ethyl esters, the greater was the reduction in amount of individual
tocopherols. A similar tendency was observed when tocopherol-stripped vegetable oils, with equimolar mixtures of tocopherols
added, were treated under the same conditions. The reduction in tocopherols became greater with increasing levels of free
fatty acids. |
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Keywords: | Coconut oil fatty acid ethyl esters fatty acids microwave energy palm oil safflower oil tocopherol isomers vitamin E |
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