| Abstract: | Tocopherols — Antioxidative Effect on Oils and Fats The main reason for the deterioration of fats and oils is a chemical reaction between the oxygen and the double bonds which are contained in the unsaturated fatty acids. In the course of the autoxidation intermediate peroxides affect the vitamines sensitive to oxidation. They lower the content of physiologically valuable essential fatty acids. The oxidation stability of oils and fats depends on the natural content of tocopherols as well as on the composition of the fatty acid. The effect of the added tocopherols depends on the natural content of tocopherols. Lipids with lower contents can be stabilized very well with antioxidants consisting of tocopherols. Here animal fats as well as synthetical lipids are considered which in particular are used in cosmetic industry and in the field of pharmacy but also in food industry. Vegetable oils contain, due to their nature, high contents of tocopherols which are partly removed or oxidised during raffination and storage. Therefore adding antioxidants containing tocopherols is adviseable. Also an addition of reducing substances as for instance ascorbylpalmitate is recommended. Moreover antioxidant systems should consist of heavy metal chelating substances. |
