Effects of individual tocopherols and tocopherol mixtures on the oxidative stability of corn oil triglycerides.

摘要: This study was aimed at evaluating the effectiveness of individual tocopherols and their mixtures in inhibiting formation decomposition hydroperoxides bulk corn oil stripped natural tocopherols. δ-Tocopherol showed an antioxidant activity inhibition both 2000 ppm or below, its increased with concentration. γ-Tocopherol promoted but strongly inhibited 5000 ppm. On basis hydroperoxide formation, concentrations for maximum α- γ-tocopherol (1 :1) soybean tocopherol (α :γ :δ = 13 :64 :21) were 250 500 ppm, respectively. Prooxidant also observed a lower concentration + mixture (500 ppm) than (1000 ppm). However, by oxidation time. In contrast to more effectively higher concentrations. Whether acted as antioxidants prooxidants depended on α-tocopherol mixtures. The optimum increase oxidative stability oils is determined not decomposition.