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Oxidation at elevated temperatures: competition between α-tocopherol and unsaturated triacylglycerols

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Abstract
The competitive oxidation between alpha-tocopherol and unsaturated fatty acyls at thermoxidation conditions (180 and 240 degreesC) was evaluated using purified triacylglycerols from nine fats and oils (refined coconut, palm, tallow, olive, high oleic sunflower, sunflower, corn, soybean, and flaxseed oil). alpha-Tocopherol degraded faster in less unsaturated lipids and a linear correlation between the iodine value (x) and the residual tocopherol content (y) was obtained after 2 h of heating at 240 degreesC (y = 3.72x + 137.5, R-2= 0.9463). The formation of polar oxidation products was established and the results were explained by a non-selective oxidation of unsaturated fatty acyls and a-tocopherol by highly reactive alkoxyl and hydroxyl radicals generated by decomposition of hydroperoxides.
Keywords
SUNFLOWER TRIACYLGLYCEROLS, GAMMA-TOCOPHEROLS, DIMETHYLPOLYSILOXANE ADDITION, competitive oxidation, alpha-tocopherol, triacylglycerols, FRYING OILS, AUTOXIDATION

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Chicago
Verleyen, Tom, Afaf Kamal-Eldin, Revilija Mozuraityte, Roland Verhé, Koen Dewettinck, André Huyghebaert, and Wim De Greyt. 2002. “Oxidation at Elevated Temperatures: Competition Between Α-tocopherol and Unsaturated Triacylglycerols.” European Journal of Lipid Science and Technology 104 (4): 228–233.
APA
Verleyen, Tom, Kamal-Eldin, A., Mozuraityte, R., Verhé, R., Dewettinck, K., Huyghebaert, A., & De Greyt, W. (2002). Oxidation at elevated temperatures: competition between α-tocopherol and unsaturated triacylglycerols. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 104(4), 228–233.
Vancouver
1.
Verleyen T, Kamal-Eldin A, Mozuraityte R, Verhé R, Dewettinck K, Huyghebaert A, et al. Oxidation at elevated temperatures: competition between α-tocopherol and unsaturated triacylglycerols. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2002;104(4):228–33.
MLA
Verleyen, Tom, Afaf Kamal-Eldin, Revilija Mozuraityte, et al. “Oxidation at Elevated Temperatures: Competition Between Α-tocopherol and Unsaturated Triacylglycerols.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 104.4 (2002): 228–233. Print.
@article{158222,
  abstract     = {The competitive oxidation between alpha-tocopherol and unsaturated fatty acyls at thermoxidation conditions (180 and 240 degreesC) was evaluated using purified triacylglycerols from nine fats and oils (refined coconut, palm, tallow, olive, high oleic sunflower, sunflower, corn, soybean, and flaxseed oil). alpha-Tocopherol degraded faster in less unsaturated lipids and a linear correlation between the iodine value (x) and the residual tocopherol content (y) was obtained after 2 h of heating at 240 degreesC (y = 3.72x + 137.5, R-2= 0.9463). The formation of polar oxidation products was established and the results were explained by a non-selective oxidation of unsaturated fatty acyls and a-tocopherol by highly reactive alkoxyl and hydroxyl radicals generated by decomposition of hydroperoxides.},
  author       = {Verleyen, Tom and Kamal-Eldin, Afaf and Mozuraityte, Revilija and Verh{\'e}, Roland and Dewettinck, Koen and Huyghebaert, Andr{\'e} and De Greyt, Wim},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  keyword      = {SUNFLOWER TRIACYLGLYCEROLS,GAMMA-TOCOPHEROLS,DIMETHYLPOLYSILOXANE ADDITION,competitive oxidation,alpha-tocopherol,triacylglycerols,FRYING OILS,AUTOXIDATION},
  language     = {eng},
  number       = {4},
  pages        = {228--233},
  title        = {Oxidation at elevated temperatures: competition between \ensuremath{\alpha}-tocopherol and unsaturated triacylglycerols},
  url          = {http://dx.doi.org/10.1002/1438-9312(200204)104:4{\textlangle}228::AID-EJLT228{\textrangle}3.0.CO;2-5},
  volume       = {104},
  year         = {2002},
}

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