Effects of relative humidity on the antioxidant properties of α-tocopherol in stripped corn oil

被引：46

作者：

Kim, Ji Young ^{[1
]}

Kim, Mi-Ja ^{[1
]}

Yi, BoRa ^{[1
]}

Oh, Sumi ^{[1
]}

Lee, JaeHwan ^{[1
]}

机构：

[1] Sungkyunkwan Univ, Dept Food Sci & Biotechnol, Suwon 440746, Gyeonggi Do, South Korea

来源：

FOOD CHEMISTRY | 2015年 / 167卷

基金：

新加坡国家研究基金会;

关键词：

alpha-Tocopherol; Relative humidity; Antioxidant polar paradox; Stripped corn oil; IN-WATER EMULSIONS; LIPID OXIDATION; BULK OILS; FATTY-ACIDS; EDIBLE OILS; MECHANISMS; STABILITY; MOISTURE; SYSTEMS;

D O I：

10.1016/j.foodchem.2014.06.108

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of relative humidity (RH) on the antioxidant properties of alpha-tocopherol (10, 20, 42, and 84 ppm) were determined in stripped corn oil oxidised at 60 degrees C. The degree of oxidation in oils was determined by analysing headspace oxygen content and conjugated dienoic acids (CDAs). Changes in moisture and alpha-tocopherol content were also monitored. The oxidative stability of stripped corn oil and stability of alpha-tocopherol differed significantly depending on the RH. As the concentration of alpha-tocopherol increased from 10 to 84 ppm, oxidative stability decreased significantly irrespective of RH. The remaining a-tocopherol content decreased as RH increased, suggesting an important role for moisture content in the stability of alpha-tocopherol. Antioxidant properties of alpha-tocopherol were greatly influenced by both moisture content in oil and a-tocopherol concentration. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：191 / 196

页数：6

共 26 条

[1] Relationships between Free Radical Scavenging and Antioxidant Activity in Foods [J].

Alamed, Jean ;

Chaiyasit, Wilailuk ;

McClements, D. Julian ;

Decker, Eric A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (07) :2969-2976

[2]

AOCS, 2006, OFFICIAL METHODS REC

[3] Role of physical structures in bulk oils on lipid oxidation [J].

Chaiyasit, Wilailuk ;

Elias, Ryan J. ;

McClements, D. Julian ;

Decker, Eric A. .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2007, 47 (03) :299-317

[4] New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles [J].

Chen, Bingcan ;

Panya, Atikorn ;

McClements, D. Julian ;

Decker, Eric A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (13) :3524-3532

[5] Mechanisms and factors for edible oil oxidation [J].

Choe, Eunok ;

Min, David B. .

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2006, 5 (04) :169-186

[6] INTERFACIAL PHENOMENA IN THE EVALUATION OF ANTIOXIDANTS - BULK OILS VS EMULSIONS [J].

FRANKEL, EN ;

HUANG, SW ;

KANNER, J ;

GERMAN, JB .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (05) :1054-1059

[7] EFFECT OF WATER ACTIVITY ON AUTOXIDATION OF RAW PEANUT OIL [J].

GOPALAKRISHNA, AG ;

PRABHAKAR, JV .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1983, 60 (05) :968-970

[8] Pro- and Antioxidative Effect of α-Tocopherol on Edible Oils, Triglycerides and Fatty Acids [J].

Jerzykiewicz, Maria ;

Cwielag-Piasecka, Irmina ;

Jezierski, Adam .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2013, 90 (06) :803-811

[9] The chemistry and antioxidant properties of tocopherols and tocotrienols [J].

KamalEldin, A ;

Appelqvist, LA .

LIPIDS, 1996, 31 (07) :671-701

[10] Role of moisture on the lipid oxidation determined by D2O in a linoleic acid model system [J].

Kim, Ji Young ;

Kim, Mi-Ja ;

Lee, JaeHwan .

FOOD CHEMISTRY, 2014, 146 :134-140

← 1 2 3 →