| Abstract: | Rapeseed oil – crude and refined – and the fraction of acylglycerols isolated from these oils were added to natural amounts of tocopherols or phospholipids and were heated in conditions similar to fritting during 30 hours. Maximum formation of dimers amounted to 24% of initial quantity of tocopherols. In the samples heated at 170°C dimers occurred incidentally, only in model systems of acylglycerols with addition of tocopherols and mainly with big concentration of alphatocopherol. Also the accelerating influence of natural oil components on tocopherol decrease at 170°C was observed. |
