Influence of α-, γ-, and δ-tocopherol on the radiation induced formation of peroxides in rapeseed oil triacylglycerols

被引：12

作者：

Braunrath, R. ^{[1
]}

Isnardy, B. ^{[1
]}

Solar, S. ^{[1
]}

Elmadfa, I. ^{[1
]}

机构：

[1] Univ Vienna, Dept Nutr Sci, A-1090 Vienna, Austria

来源：

FOOD CHEMISTRY | 2009年 / 117卷 / 02期

关键词：

Antioxidant; Tocopherol; Lipid oxidation; Irradiation; Rapeseed oil; SUNFLOWER; STABILITY;

D O I：

10.1016/j.foodchem.2009.03.104

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of alpha-, gamma-, and delta-tocopherols (enrichment: 1000 ppm) on the peroxide formation in rapeseed oil triacylglycerols (RSOTG) was evaluated. The oxidation process was initiated by gamma-irradiation with doses of 4 and 10 kGy. Whereas a pronounced antioxidant effect was observed for gamma- and delta-tocopherol (sequence: delta- > gamma-tocopherol), the inhibition extent of alpha-tocopherol was insignificant. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：349 / 351

页数：3

共 18 条

[1]

[Anonymous], 1998, OFFICIAL METHODS REC

[2]

Arici M, 2007, GRASAS ACEITES, V58, P339

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