Abstracts

Sims, H. J.; Fowler, Hanes M.; Percy, Nelson M.; Lyon, B. B. Vincent; Aronld, C. H.

doi:10.1007/bf02996563

Cited by 1 publication

(1 citation statement)

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“…Although much information is available on the deterioration of frying oils (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17), few works have been done on the changes of Tocol content during deep-fat frying (18)(19)(20). Recently, Pokorny et al (2I) have reported the changes of Tocol content in soybean and sunflower oils treated under deep-fat frying conditions and showed that Tocol destruction proceeded according to the kinetics of a first-order reaction, and the rate of Tocol destruction was increased by the addition of acids, such as citric, ascorbic, palmitic, and phosphoric.…”

Section: Introductionmentioning

confidence: 99%

Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep‐fat frying conditions

Yuki

Ishikawa

1976

J Americ Oil Chem Soc

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The tocopherol contents and active oxygen method values of nine vegetable oils were determined and compared before and after the oils were treated under simulated deep-fat frying conditions. The saturated oils, coconut and palm, had much higher initial active oxygen method values than the unsaturated oils, soybean, safflower, etc., but the treatments caused a much sharper decrease of the active oxygen method value in saturated oils than in unsaturated ones. The ratio of tocopherol loss after treatment is also much greater in the saturated oils than the unsaturated ones. A similar tendency was observed when the saturated oils enriched with commercial tocopherol mixture were treated under the same conditions.

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