Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage

Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health‐beneficial foods. The aim of this work was to manufacture extruded crisps enriched with α‐linolenic acid (obtained from linseed oil) and to observe whether storage of the product for the period of 6 months would cause its disqualification, primarily due to its sensory properties and secondarily due to its chemical properties. The research demonstrated that the addition of linseed oil to corn crisps at the amount of 5 % enables to obtain functional corn crisps containing over 2 g of ALA in a portion of 100 g even after 6 months of storage at room temperature. ALA‐enriched crisps maintain the original sensory profile after 6 months of storage and their sensory profile is similar to the profile of crisps without the addition of linseed oil if they are packed in barrier packaging filled 100 % with argon. Therefore, they may be a healthier alternative to typical corn crisps.     

Mulberry Seed Oil: a Rich Source of δ‐Tocopherol

In the present study, mulberry seed oil (MSO) samples obtained from seeds of different mulberry varieties as well as concentrated mulberry juice production waste (mulberry pomace) were investigated. Radical scavenging capacity, tocopherol and total phenolic content of MSO were determined. It was observed that MSO contain unique amounts of δ‐tocopherol varying between 1645–2587 mg kg^?1 oil depending on the variety. The secondary tocopherol homologue was γ‐tocopherol within a concentration range of 299–854 mg kg^?1 oil. MSO exhibited a very high antioxidant capacity varying in the range of 1013–1743 and 2574–4522 mg α‐tocopherol equivalents (α‐TE) per kg of oil for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and freeze‐dried 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (FD‐ABTS) radical cation assays, respectively. Both antioxidant capacity and total phenolic content were higher for mulberry pomace oil compared with the seed oils. Fatty acid composition of MSO was also determined, and linoleic acid was found to be the primary fatty acid (66–80 %).     

Physicochemical Characterization,Fatty Acid And Tocopherol Content of Moringa ovalifolia (African Moringa) Oil From Namibia

Moringa ovalifolia tree is indigenous to Namibia and is a multipurpose tree whose leaves, pods, fruits, and flowers are edible. The tree is well adapted to the harsh climatic conditions of the region and easily cultivated. In this paper, we investigate the physicochemical characteristics of the oil extracted from M. ovalifolia seeds collected from Remhoogte Farm, Khomas region, Namibia. The oil yield was 34.86 ± 2.47%. The oil contained a high level of monounsaturated fatty acids, with oleic acid (18:1) being the dominant one. The oil had high levels of tocopherol, with a total of 44.56 mg 100 g^?1 of oil, comprising α‐tocopherol (33.94 mg 100 g^?1), β‐tocopherol (6.64 mg 100 g^?1), and δ‐tocopherol (3.98 mg 100 g^?1). High levels of stigmasterol (142.41 mg 100 g^?1) and β‐sitosterol (330.70 mg 100 g^?1) were also detected. The seed oil exhibited good‐quality characteristics, making it a useful new seed oil to be considered for food and nonfood applications.     

The Impact of Linseed Oil Lipids on the Physical Properties of Corn Crisps and the Possibility of Obtaining Crisps Enriched with n‐3 Fatty Acids

Linseed oil, also known as flaxseed oil, is obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction supported by a refining process. Linseed oil is an edible oil that is in demand as a nutritional supplement, as a source of α‐linolenic acid an n‐3 fatty acid. The aim of this work was to investigate: (1) the influence of the corn crisp extrusion process on the degradation of fatty acids in linseed oil (LO) and some preparations obtained from the linseed oil such as ethyl ester (EE) and free fatty acids (FFA) added to the corn in order to increase the nutritional value of the crisps, (2) influence of the oil and two fatty preparations obtained from it on the quality of corn crisps, (3) interaction of the lipid fraction with starch. The extrusion process did not degrade the fatty acids significantly. Expansion ratio obtained in the corn crisp extrusion process decreased from 620 % down to 153 %, the size of pores/thickness of the starch–protein walls forming the structure of the extruded product decreased from 10 μm down to 4 μm, the hardness of the crisps increased from 20 to 75 N, and number of lipid–starch complexes increased with rising polarity of the lipid fraction. FFA were complexed mostly by starch (about 90 %), to a lesser degree by EE (about 60 %) and to the least extent by triacylglycerols (about 10 %). The studies performed under industrial conditions using the single screw extruder for the production of corn crisps with the application of standard parameters of the extrusion process indicated that the addition of a mass of 5 % of the various lipids (triacylglycerols of linseed oil, ethyl esters and fatty acids obtained from linseed oil) to corn grits prior to the extrusion process significantly affect the quality of corn crisps.     

γ‐ and δ‐tocopherols are more effective than α‐tocopherol on the autoxidation of a 10% rapeseed oil triacylglycerol‐in‐water emulsion with and without a radical initiator

The antioxidative effects of γ‐ and mainly δ‐tocopherol in a multiphase system were hardly considered up to now. The aim of this study was i) to assess the effects and ii) to follow the degradation of α‐, γ‐ and δ‐tocopherol in concentrations of 0.01%, 0.05%, 0.1% and 0.25% during the oxidation of a 10% purified rapeseed oil triacylglycerol‐in‐water emulsion at 40 °C in the dark for 15 wk in a system containing a low oxygen concentration. Oxidation experiments were performed weekly by assessing the formation of hydroperoxides and hexanal, and the stability of the tocopherols was determined using high‐performance liquid chromatography. Storage tests were conducted with and without the addition of 0.01% α, α′‐azoisobutyronitrile (AIBN), which is a known radical initiator. α‐Tocopherol increased the formation of hydroperoxides in both tests as well as the generation of hexanal when the radical initiator was added; furthermore it was the least stable. γ‐Tocopherol delayed the formation of hexanal and prolonged the stability of the emulsion in a dose‐dependant manner. δ‐Tocopherol was the most stable and also the most effective in delaying lipid oxidation in the emulsions. Each concentration that was tested reduced the rate of hydroperoxide and especially hexanal formation. Hexanal was only formed to a slight extent after 15 wk of oxidation in the test with AIBN and the lowest dose of 0.01% δ‐tocopherol. For all tocopherols, strong correlations were found between tocopherol stability and the extent of oxidation. Results suggest that i) mainly δ‐tocopherol, but also γ‐tocopherol even less pronounced, are very good antioxidants in order to stabilize and prolong the shelf life of oil‐in‐water emulsions, ii) the antioxidative effects were intensified with increasing amounts.     

Effect of Moisture and Heat Treatment of Corn Germ on Oil Quality

The changes in the quality of crude corn oil caused by moisture and two different thermal pretreatments (oven heating and steam heating) of wet‐milled corn germ were evaluated and compared with those of untreated oil. Increasing the moisture content of the corn germ from 8 to 25% before oil extraction increased the acid value (AV) (3.02–4.01 mg KOH g^?1), peroxide value (PV) (0.52–1.05 meq kg^?1), and the red value (7.3–8.7) and decreased the content of total tocopherols by 37% and that of γ‐tocopherols by 31%. Oven heating tended to decrease the AV and PV while steam heating significantly increased the total and individual tocopherol contents (P < 0.05). The different moisture contents and thermal pretreatments of corn germ caused no significant differences in the fatty acid composition and the contents of total and individual phytosterols of the crude oils. The γ‐tocopherol contents were found to be highly correlated with the red values (the corresponding R² reached 0.9977 and 0.9089 for moisture and heat pretreatments, respectively).     

Influence of Different Moisture Contents on the Stability of Tocochromanols in Bulk Oils at 25 °C Storage

The stabilities of tocochromanols including α‐tocopherol, α‐tocotrienol, γ‐tocopherol, γ‐tocotrienol, and δ‐tocotrienol in grape seed oil, palm oil, or stripped soybean oil with added tocotrienol mixtures (SOTT) were determined under relative humidity (RH) 0, 32, 75, and 93% at 25 °C for 8 months of storage. Stability of tocochromanols was significantly influenced by the presence of moisture and other tocochromanols. Tocochromanol stability in grape seed oil was high at RH 75%, whereas palm oil had significantly lower tocochromanol content at RH 75% compared to those under other RH (p < 0.05). Tocochromanol stability in SOTT was high at RH 0%. δ‐Tocotrienol had the highest stability followed by α‐tocotrienol, γ‐tocotrienol, and α‐tocopherol in SOTT. Moisture content in palm oil was the lowest while that in SOTT was the highest at the same RH. Oxidative stability of palm oil was the highest followed by grape seed oil and SOTT based on conjugated dienoic acid content and p‐anisidine values. Moisture in oils affects the stability of tocochromanols and oxidative stability in vegetable oils.     

α‐, γ‐ and δ‐ Tocopherols as inhibitors of isomerization and decomposition of cis,trans methyl linoleate hydroperoxides

The effects of α‐, γ‐ and δ‐tocopherols on the stability and decomposition reactions of lipid hydroperoxides were studied. Isomerization and decomposition of cis,trans methyl linoleate hydroperoxides (cis,trans ML‐OOH) in hexadecane at 40 °C were followed by high‐performance liquid chromatography. Due to its higher hydrogen donating ability, α‐tocopherol was more efficient than γ‐ and δ‐tocopherols in inhibiting the isomerization of cis,trans ML‐OOH to trans,trans ML‐OOH. α‐Tocopherol stabilized hydroperoxides into the cis,trans configuration, whereas γ‐ and δ‐tocopherols allowed hydroperoxides to convert into trans,trans isomers. Thus, the biological importance of α‐tocopherol as compared to other tocopherols may be partly due to its better efficacy in protecting the cis,trans configuration of hydroperoxides formed, for example, in the enzymatic oxidation of polyunsaturated fatty acids. The isomeric configuration of hydroperoxides has an impact on biological activities of further oxidation products of polyunsaturated fatty acids. Paradoxically, the order of activity of tocopherols with regard to hydroperoxide decomposition was different from that obtained for hydroperoxide isomerization. γ‐ and δ‐tocopherols were more efficient inhibitors of ML‐OOH decomposition when compared to α‐tocopherol. A loss of antioxidant efficiency, observed as the tocopherol concentration increased from 2 to 20 mM, was highest for α‐tocopherol but was also evident for γ‐ and δ‐tocopherols. Thus, the differences in the relative effects of tocopherols at differing concentrations seem to result from a compromise between their radical scavenging efficiency and participation in side reactions of peroxidizing nature.     

A Rapid Method for Simultaneous Analysis of Lignan and γ‐Tocopherol in Sesame Oil by Using Normal‐Phase Liquid Chromatography

A novel method for rapid and simultaneous analysis of three lignans and γ‐tocopherol in sesame oil has been established based on a one‐step solvent extraction followed by normal‐phase liquid chromatography. The briefness of the experimental procedure, use of 5 mL of n‐hexane/isopropanol (98:2, v/v) for extraction without any further cleanup process, short analysis time (10 min), and excellent sensitivity and selectivity demonstrated the advantages of this practical and efficient method. All the analytes exhibited satisfactory recoveries ranging from 95.4 to 103.4% at three spiked levels, with the relative SD ranging from 1.1 to 4.4%. The limits of quantitation of this method for four analytes were in the range of 0.3–1.0 μg g^?1. The validated method was successfully applied to the coinstantaneous determination of lignan and γ‐tocopherol in five real sesame oil samples. Furthermore, the results of this study were compared with previously reported method and standard method.     

Efficient stabilization of bulk fish oil rich in long‐chain polyunsaturated fatty acids

The aim of the present study was to systematically investigate the possibilities of stabilizing a bulk oil rich in long‐chain polyunsaturated fatty acids under ambient conditions. Combinations of different antioxidants (α‐, γ‐ and/or δ‐tocopherol, rosmarinic acid and rosemary extract rich in carnosic acid) as well as lecithin and citric acid were systematically investigated. Efficient stabilization was achieved by choosing a combination of tocopherols rich in γ‐ or δ‐tocopherol and low in α‐tocopherol, by including tocopherol‐sparing synergists like ascorbyl palmitate and carnosic acid from rosemary extract and metal‐chelating agents. For carnosic acid, a concentration of 400 mg/kg oil provides sufficient protection; the concentration of the metal chelator should be adapted to the concentration of metal ions present in the oil. As an alternative ingredient with metal‐chelating and tocopherol‐sparing activity, lecithin may be included in the formulation, but its poor solubility in bulk oils limits its use.     

Oxidation at elevated temperatures: competition between α‐tocopherol and unsaturated triacylglycerols

The competitive oxidation between α‐tocopherol and unsaturated fatty acyls at thermoxidation conditions (180 and 240 °C) was evaluated using purified triacylglycerols from nine fats and oils (refined coconut, palm, tallow, olive, high oleic sunflower, sunflower, corn, soybean, and flaxseed oil). α‐Tocopherol degraded faster in less unsaturated lipids and a linear correlation between the iodine value (x) and the residual tocopherol content (y) was obtained after 2 h of heating at 240 °C (y = 3.72x + 137.5, R² = 0.9463). The formation of polar oxidation products was established and the results were explained by a non‐selective oxidation of unsaturated fatty acyls and α‐tocopherol by highly reactive alkoxyl and hydroxyl radicals generated by decomposition of hydroperoxides.     

Contents of Carotenoids, Tocopherols and Sterols in Acacia cyanophylla Seed Oils

Seeds from 12 Acacia cyanophylla ecotypes, harvested in Tunisia, were examined for their seed oil contents of carotenoids, tocopherols and phytosterols. The average carotenoid content (lutein and zeaxanthin) was ca. 102 mg kg^?1 of total extracted lipids. Lutein (ca. 97 mg kg^?1 of total extracted lipids) was usually more abundant than zeaxanthin (ca. 5 mg kg^?1 of total extracted lipids). The mean total tocopherol content was ca. 704 mg kg^?1 of total extracted lipids. The main isomer was α‐tocopherol, with more than 75 % of total tocopherols (ca. 528 mg kg^?1 of total extracted lipids), followed by γ‐tocopherol (ca. 168 mg kg^?1 of total extracted lipids) and δ‐tocopherol (ca. 86 mg kg^?1 of total lipids). High levels of phytosterols (ca. 7.8 g kg^?1 of total extracted lipids) were detected, among which β‐sitosterol was the most abundant (47 %). All these results highlight the richness of carotenoids, tocopherols and sterols in A. cyanophylla seed oil, and imply that this species might constitute a potential resource for the development of functional foods.     

Nucleophilic Water Capture or Proton Loss: Single Amino Acid Switch Converts δ‐Cadinene Synthase into Germacradien‐4‐ol Synthase

δ‐Cadinene synthase is a sesquiterpene cyclase that utilises the universal achiral precursor farnesyl diphosphate (FDP) to generate predominantly the bicyclic sesquiterpene δ‐cadinene and about 2 % germacradien‐4‐ol, which is also generated from FDP by the cyclase germacradien‐4‐ol synthase. Herein, the mechanism by which sesquiterpene synthases discriminate between deprotonation and reaction with a nucleophilic water molecule was investigated by site‐directed mutagenesis of δ‐cadinene synthase. If W279 in δ‐cadinene synthase was replaced with various smaller amino acids, the ratio of alcohol versus hydrocarbon product was directly proportional to the van der Waals volume of the amino acid side chain. DCS‐W279A is a catalytically highly efficient germacradien‐4‐ol synthase (k_cat/K_M=1.4×10^?3 μm s^?1) that produces predominantly germacradien‐4‐ol in addition to 11 % δ‐cadinene. Water capture is not achieved through strategic positioning of a water molecule in the active site, but through a coordinated series of loop movements that allow bulk water access to the final carbocation in the active site prior to product release.     

Effect of α‐, γ‐, and δ‐tocopherol on the distribution of volatile secondary oxidation products in fish oil

The relative ability of α‐, γ‐ and δ‐tocopherol (TOH) to influence the distribution of volatile secondary oxidation products in fish oil was studied, with particular emphasis on oxidation products expected to be important for adverse flavour formation. Purified fish oil samples with 100 ppm or 1000 ppm of the different tocopherols were analysed by dynamic headspace analysis of the volatiles formed after 2, 5 and 8 d of storage at 30 �C. The tocopherol type and concentration affected not only the overall formation of volatile secondary oxidation products, but also the composition of this group of oxidation products. Principal component analysis of the data obtained suggested that high tocopherol hydrogen‐donating power, i.e. a high tocopherol concentration or the use of αTOH as opposed to γTOH or δTOH, directs the formation of hydrocarbons, unsaturated carbonyl compounds of relatively high molecular weight, as well as the formation of cis, trans isomers of unsaturated aldehydes. Although an active inhibitor of overall volatile formation, αTOH at a high concentration thus appears to direct the formation of the more flavour‐potent aldehydes, such as those linking the carbonyl group with ethylenic conjugated unsaturation.     

High‐Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions

γ‐Tocopherol‐5,6‐quinone (tocored) is of importance among the γ‐tocopherol (γ‐T) oxidant products and found in corn germ oil. Investigation on tocored is impeded in part by the difficulty to access high purity tocored. In this present study, high‐purity tocored is successfully prepared, and its antioxidant activity, together with γ‐T and TBHQ (positive control) in increasing concentrations in stripped corn germ oil is evaluated by Rancimat and Schaal oven tests. The stabilization factor in the Rancimat tests increases significantly (p < 0.05) along with an increase in the levels of antioxidants. Furthermore, tocored exhibits higher stabilization than γ‐T in the Schaal oven tests, although its efficacy gradually increases up to 100 mg kg^–1 and decreases significantly at higher levels (from 100 to 500 mg kg^–1), drawn from the comprehensive parameter A (considering both efficiency and strength) changes (5.06–11.21). In addition, the curves illustrating the residual contents of tocored and γ‐T run in different ways when the four levels are taken into consideration, further bearing the above results. Tocored tends to be a potent natural antioxidant for edible corn germ oil preservation. Practical Application: The present work provides more clear procedures for high‐purity tocored synthesis. Furthermore, tocored may be a potential natural antioxidant that is especially suitable for lipid base food substrates. The results of the present work contribute to the deeper understanding of the antioxidant activity of γ‐tocopherol. The antioxidant activity of tocored is higher than γ‐tocopherol in Schaal oven test. Tocored is a bright orange‐red substance that affects the appearance of the edible oil. Meanwhile, γ‐tocopherol is well known for its valuable health benefits, and appropriate measures should be adopted to store oils (corn oil, soybean oil, and so on) rich in γ‐tocopherol to control transformation in order to keep stability optimal. To some degree, the practical applications of the present results are also related to the processing and storage of edible oils.     

Fermentative production of L(+)‐lactic acid from starch hydrolyzate and corn steep liquor as inexpensive nutrients by batch culture of Enterococcus faecalis RKY1

BACKGROUND: Attempts were made to determine the lactic acid production efficiency of novel isolate, Enterococcus faecalis RKY1 using four different starches (corn, tapioca, potato, and wheat starch) with different concentrations (50, 75, 100, and 125 g L^?1) and corn steep liquor as an inexpensive nitrogen source. RESULTS: The yield of lactic acid from each starch was higher than 95% based on initial starch concentrations. High lactic acid concentration (129.9 g L^?1) and yield (1.04 g‐lactic acid g^?1‐starch) were achieved faster (84 h) from 125 g L^?1 of corn starch. Among the starches used, tapioca starch fermentation usually completed in a shorter incubation period. The final dry cell weight was highest (7.0 g L^?1) for the medium containing 75 g L^?1 of corn starch, which resulted in maximum volumetric productivity of lactic acid (3.6 g L^?1 h^?1). The addition of 30 g L^?1 corn steep liquor supplemented with a minimal amount of yeast extract supported both cell growth and lactic acid fermentation. CONCLUSION: Enterococcus faecalis RKY1 was found to be capable of growing well on inexpensive nutrients and producing maximum lactic acid from starches and corn steep liquor as lower‐cost raw materials than conventionally‐used refined sugars such as glucose, and yeast extract as an organic nitrogen source in laboratory‐scale studies. These fermentation characteristics are prerequisites for the industrial scale production of lactic acid. Copyright © 2008 Society of Chemical Industry     

Improved synthesis of a branched poly(ethylene imine)‐modified cellulose‐based adsorbent for removal and recovery of Cu(II) from aqueous solution

This study focuses on an improved synthesis of a branched poly (ethylene imine) (PEI)‐modified cellulose‐based adsorbent (Cell‐g‐PGMA‐PEI). We aim to improve the adsorbent capacity by reducing side reaction of epoxide ring opening during graft copolymerization of glycidyl methacrylate (GMA) onto cellulose which increases the content of epoxy groups, anchors to immobilize branched PEI moieties. FTIR spectra provided the evidence of successful graft copolymerization of GMA onto cellulose initiated by benzoyl peroxide (BPO) and modification with PEI. The amount of epoxy groups of Cell‐g‐PGMA was 4.35 mmol g^?1 by epoxy titration. Subsequently, the adsorption behavior of Cu(II) on cell‐g‐PGMA‐PEI in aqueous solution has been investigated. The data from the adsorption kinetic experiments agreed well with pseudo‐second‐order model. The adsorption isotherms can be interpreted by the Langmuir model with the maximum adsorption capacity of 102 mg g^?1 which was largely improved compared with the similar adsorbent reported. The dynamic adsorption capacity obtained from the column tests was 119 mg g^?1 and the adsorbent could be regenerated by HCl of 0.1 mol L^?1. Results indicate that the novel pathway for the synthesis of Cell‐g‐PGMA‐PEI exhibits significant potential to improve the performance of adsorbents in removal and recovery of Cu(II) from aqueous solution. © 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

Investigation of emissions from heated essential‐oil‐rich fuels at 200 °C

Essential oil of fuels is closely linked with the behavior of forest fires, especially high intensity fires and eruptive fires. It is assumed that the potential reason is the large quantities of flammable gases released from essential oil‐rich fuels before pyrolysis in fire environment. However, few studies have been carried out on the hypothesis. The purpose of the present study is to investigate the emissions from essential oil‐rich fuels. The fuels were collected from three coniferous species. In the experiment, needles and twigs were heated in a vacuum oven at 200 °C, and the emissions within 15 min had been sampled using Tenax tubes. Gas chromatography–mass spectrometry served as an analytical instrument. The results showed that the emissions contained high proportion of monoterpenes, such as α‐pinene, camphene, β‐pinene, 3‐carene, and d ‐limonene. The monoterpene emissions from heated needles and twigs of Pinus pumila, Larix gmelinii, and Pinus sylvestris were 61.221, 49.606, and 37.853 µg g^?1 dry weight (needles), and 211.727, 139.957, and 121.505 µg g^?1 dry weight (twigs), respectively. Statistical analyses showed the significant differences not only among species but also between needles and twigs. Copyright © 2012 John Wiley & Sons, Ltd.     

Increasing gamma‐ and delta‐tocopherols in oils improves oxidative stability

Over the past two decades, plant geneticists have revolutionized how fatty acid compositions of vegetable oils are optimized to improve oxidative stability and functionality. Now, the expertise of plant geneticists is reaching beyond altering fatty acids to changing other oil components such as tocopherols. Basic lipid research on optimizing tocopherol profiles and ratios in vegetable oils is providing information for geneticists to breed the next generation of oxidatively stable vegetable oils. This review will discuss three studies; first, a basic study to determine the oxidative stability provided by the addition of pure gamma and delta tocopherols to oils treated to remove natural tocopherols; second, a practical study to evaluate the oxidative stability of mid‐oleic sunflower oil from seeds modified by plant breeding to contain high amounts of γ‐ and δ‐tocopherols; and third, a frying test to determine the effects of gamma tocopherol addition.     

Influence of cholesterol on the kinetics of lipid autoxidation and on the antioxidative properties of α‐tocopherol and quercetin

The autoxidation kinetics of triacylglycerols of sunflower oil (TGSO) in the presence of 10% cholesterol (Chol) at 80, 90 and 100 °C has been studied. The process was followed by monitoring the peroxide value and the formation of conjugated dienes. Cholesterol has been found to exhibit a prooxidative effect. During the oxidation of the mixture (TGSO/Chol), cholesterol peroxides were not registered. It is supposed that the initial amount of cholesterol peroxides formed decomposes to free radicals and that these radicals accelerate TGSO oxidation. A kinetic analysis of the antioxidative behavior of α‐tocopherol and quercetin (2.9 x 10^?4‐17.8 × 10^?4 M) in both TGSO and TGSO/Chol at 100 °C was performed. It was found that the effectiveness, strength, and activity of α‐tocopherol are greater in TGSO/Chol than in TGSO, while these parameters for quercetin are practically the same in both lipid systems. The differences in the mechanism of action of α‐tocopherol and quercetin are discussed.