Tocopherols as carry‐through antioxidants

Abstract

Summary 1. Tocopherols have been found to be carry‐through antioxidants in lard. 2. Gamma tocopherol, which is a better antioxidant than alpha tocopherol, is also a better carry‐through antioxidant. 3. Higher levels of tocopherol provide increased carry‐through stability although the AOM stability of lard is decreased. 4. Combinations of BHA with tocopherol in lard provide increased carry‐through stability but do not increase the AOM stability.

Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits

“…The tocopherols have carry-through properties in baked and fried products. Crackers and pastry prepared with lard treated with 0.01-0.1% tocopherol, either alone or in combination with BHA (0.01%), were appreciably more resistant to rancidity than control samples 29,30 . Data suggest that the members of the genus Mentha possess exploitable antioxidant property in vitro.…”

Natural Antioxidants

“…She proposed that, since tocopherols are more effective than BHA or BHT in oleic acid and the effect is reversed in linoleic acid, this explains why tocopherols have reduced effects in vegetable oils with low oleic and relatively high linoleic acid content. Dugan and Kraybill (1956) found alpha-tocopherol to have an optimum concentration of 0.05% in lard and, when L-tocopherol was used in lard with BHA at 0.01%, increasing tocopherol concentrations from 0.01 to 0.05 to 0.1%, resulted in progressively decreased stability of the lard. Thus the pro-oxidant effect of higher than optimum concentrations of tocopherols is apparent when these are used with other antioxidants in an oxidizing fat system.…”

Synergistic Antioxidant Effects of Rosemary and α-Tocopherol at Different Storage Temperatures and Its Application for Inhibiting Dried Sardine Meat Oxidation

“…Changes in PL +MG composition accompanied those in TG, since increase in PL+MG of the combined-treated sample was less than in other treatments. 4 …”