Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

Abstract

Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temperature 180°C (as a typical temperature during frying practise). It was observed that the rate of tocopherols depletion (expressed as the function of polymerised triacylglycerols content) decreased with the increasing degree of unsaturation and total antioxidant capacity of the tested oils (P < 0.05). Consequently, no tocopherols were present in olive, peanut and palm oil at their half lifespan (i.e., at 6% of polymerised triacylglycerols), whereas tocopherols in maize, sunflower, grapeseed, rice and, particularly, soybean oil were present even at the end of their lifespan, (i.e., at 12% polymerised triacylglycerols). These findings have not been published yet, or only little published.

Mecanismos de atuação dos derivados da vitamina E no combate ao câncer de mama: uma revisão integrativa

“…A inserção de TFs e TTs na dieta tem sido sugerida como uma excelente alternativa para redução do risco de desenvolvimento de câncer de mama por conta das suas poderosas propriedades antioxidantes (FIŠNAR J et al, 2018). Assim, considerando o importante papel dos derivados de vitamina E no tratamento do câncer, esta revisão teve por objetivo realizar uma busca na literatura para compreender melhor o papel de tocoferóis e tocotrienóis no auxílio do combate ao câncer.…”