Antioxidant effects of tocopherols on palm oil by frying tests.

Aoyama, Minoru; Maruyama, Toru; Niiya, Isao; Akatsuka, Shin'ichiro

doi:10.3136/nskkk1962.34.11_714

Cited by 5 publications

(3 citation statements)

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“…Tocopherol has been identified as a sacrificial inhibitor of the propagation stage of lipid oxidation (Jadhav et al 1995). The significant decrease in a-tocopherol in all samples during storage ( Table 3) was also seen by Aoyama et al (1987). The effects of tocopherols at different concentrations on the oxidative stability of ethyl linoleate and tocopherol-stripped oils were investigated under microwave heating conditions (Yoshida et al 1991).…”

Section: The Effect Of Rice Bran Oil and Fiber On Oxidative Stabilitymentioning

confidence: 90%

RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE¹

Kim

Godber

Prinaywiwatkul

2000

Journal of Muscle Foods

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Rice fiber (RF) and rice bran oil (RBO) were added to restructured beef roasts as natural additives. Beef roasts containing either RF or RF/RBO had higher oxidative stability (P<0.05) during storage at 4C than did beef roasts without additives (control). The TBARS values, the saturated fatty acid / unsaturated fatty acid ratio (SFA/UFA), and the 7‐ketocholesterol content of beef roasts with RF and RF/RBO were lower (P<0.05) than those of controls during storage (0, 4, and 8 days). Vitamin E vitamers and UFA were higher than those of controls. Preliminary sensory data indicated beef roasts containing RF and RBO were acceptable to consumers.

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Section: The Effect Of Rice Bran Oil and Fiber On Oxidative Stabilitymentioning

confidence: 90%

RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE¹

Kim

Godber

Prinaywiwatkul

2000

Journal of Muscle Foods

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“…Aoyama et al [33] investigated the oxidative stability of potato chips fried in lard and palm oil containing 0.02 and 0.05% a-, cand d-tocopherols by measuring their PV. For potato chips fried in lard, the order of antioxidant efficiency was: d-T [ c-T [ a-T. None of the tocopherols showed protective effect on the oxidation of potato chips fried in palm oil.…”

Section: Antioxidant Function Of Tocopherols In Frying Oils and Friedmentioning

confidence: 99%

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

Seppanen

Song

Csallany

2010

J Americ Oil Chem Soc

213

115

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This review paper is focused on the relative antioxidant activities of tocopherols and tocotrienols in oils and fats and certain food systems. a-Tocopherol generally showed better antioxidant activity than c-tocopherol in fats and oils, but at higher concentrations c-tocopherol was found to be a more active antioxidant. The results of studies on the optimum antioxidant concentrations of tocopherols in oils and fats indicated that the optimal level for a-tocopherol is usually lower than other tocopherols, meaning less a-tocopherol is needed for maximum antioxidant protection. There are comparatively very few studies related to the antioxidant activities of tocotrienols in oils and fats. It has been stated that generally c-tocotrienol has higher antioxidant effect than a-tocotrienol, and tocotrienols may be better antioxidants than their corresponding tocopherols in certain oils and fats systems. Studies on the antioxidant activity of various tocopherols in food systems are varied and cannot be uniformly evaluated because experiments have generally focused on different foods and used various methods for the detection of antioxidant activities. Depending on the food system, in certain cases tocopherols were better antioxidants than synthetic antioxidants such as butylhydroxy toluene (BHT) or butylhydroxy anisole (BHA). However, in certain other food systems the synthetic antioxidants were more effective to increase the shelf life and the stability of foods than those containing tocopherols.

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“…a-Tocopherol contributes more biologically active vitamin E potency to diets than any other tocopherol isomers. However, ol-tocopherol is unstable in many food products during storage (Aoyama et al, 1987). This is an important problem in the shelf-life of fried foods.…”

Section: Introductionmentioning

confidence: 99%

Microwave Heating Effects on Relative Stabilities of Tocopherols in Oils

Yoshida

Hirooka

Kajimoto

1991

Journal of Food Science

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The relative stabilities of individual tocopherols during microwave heating were investigated in fatty acid esters and tocopherol-stripped vegetable oils. The rate of tocopherol loss during heating was less from the highly unsaturated ethyl esters or vegetable oils than from ethyl laurate or olive oil. However, changes in chemical properties of the substrates depended on degree of unsaturation of esters and oils. The stability of tocopherols during microwave heating was 6 > p > y > > o, and the order did not change with differences in the type of ethyl esters of fatty acids or oils.

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Antioxidant effects of tocopherols on palm oil by frying tests.

Cited by 5 publications

References 0 publications

RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE¹

RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE¹

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

Microwave Heating Effects on Relative Stabilities of Tocopherols in Oils

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Antioxidant effects of tocopherols on palm oil by frying tests.

Cited by 5 publications

References 0 publications

RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE1

RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE1

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

Microwave Heating Effects on Relative Stabilities of Tocopherols in Oils

Contact Info

Product

Resources

About

RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE¹

RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE¹