α-, γ- and δ-Tocopherol Effects on Chlorophyll Photosensitized Oxidation of Soybean Oil |
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Authors: | MUN Y JUNG EUNOK CHOE DAVID B MIN |
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Affiliation: | Authors Jung, Lee, and Min are with the Dept. of Food Science &Technology, The Ohio State Univ., 2121 Fyffe Road - VH 122, Columbus, OH 43210. |
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Abstract: | The effects of 0, 1.0, 2.0 and 4.0 (x 10?3 M) α-, γ- or δ-tocopherol on chlorophyll b photosensitized oxidation of soybean oil in methylene chloride were studied by peroxide values and headspace oxygen. As concentrations of tocopherols increased, peroxide values decreased and headspace oxygen increased (P < 0.05). At 1.0 × 10?3 M, α-tocopherol showed highest antioxidant effect, γ-tocopherol second and then δ-tocopherol. α- and -γ-Tocopherols had similar effects and δ-tocopherol had lower effect at 2.0 × 10?3 M (P < 0.05). However, the three tocopherols were not different (P > 0.05) at 4.0 × 10?3 M. α-Tocopherol quenched singlet oxygen to reduce the photosensitized oxidation of oil. The quenching rate constants of α-tocopherol were 2.7 × 107M?1sec?1 by peroxide value and 2.6 × 107 M?1sec?1 by headspace oxygen. |
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