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

Tom Verleyen, Afaf Kamal-Eldin, Revilija Mozuraityte, Roland Verhé UGent, Koen Dewettinck UGent, André Huyghebaert and Wim De Greyt (2002) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 104(4). p.228-233
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.
Please use this url to cite or link to this publication:
author
organization
alternative title
Oxidation at elevated temperatures : competition between alpha-tocopherol and unsaturated triacylglycerols
year
type
journalArticle (original)
publication status
published
subject
keyword
SUNFLOWER TRIACYLGLYCEROLS, GAMMA-TOCOPHEROLS, DIMETHYLPOLYSILOXANE ADDITION, competitive oxidation, alpha-tocopherol, triacylglycerols, FRYING OILS, AUTOXIDATION
journal title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
104
issue
4
pages
228-233 pages
Web of Science type
Article
Web of Science id
000175219900006
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.218 (2002)
JCR rank
20/92 (2002)
JCR quartile
1 (2002)
ISSN
1438-7697
DOI
10.1002/1438-9312(200204)104:4<228::AID-EJLT228>3.0.CO;2-5
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
158222
handle
http://hdl.handle.net/1854/LU-158222
date created
2005-08-23 15:18:00
date last changed
2016-12-19 15:38:41
@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},
}

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.