Effect of tocopherols composition on the oxidizing changes of triacylglycerol samples of sunflower oil
Journal Title: Rośliny Oleiste - Oilseed Crops - Year 2009, Vol 30, Issue 2
Abstract
The process of triacylglycerols decomposition in fat can be prevented by the choice of type and quantity of antioxidant with large antioxidant effectiveness. The vitamin-E-active compounds, including tocopherols, are most often applied antioxidants in the manufacture of edible fats and oils. Tocopherols show the highest antioxidant activity at concentration appearing in the nature or with 0.03–0.10% addition.This paper describes a study on the antioxidant effectiveness of tocopherols mixture included in Vitapherol T-70 preparation towards the triacylglycerols samples of sunflower oil stored at diversified temperature conditions. The obtained data were compared with simultaneously conducted determinations in which g-tocopherol was applied. Vitapherol T-70 preparation displayed more effective antioxidant in relation to g-tocopherol, but less effective in comparison to native antioxidant of sunflower oil.
Authors and Affiliations
Aldona Jasińska-Stępniak, Loretta Karwańska
Keywords
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