Home > News&Events > Content
News&Events

Antioxidant Activity And Loss Of Α-tocopherol In Oils Under Heating Conditions And Its Effect On The Total Oxidation Value Of Oils

Apr 08, 2021

Under heating conditions, the α-tocopherol in the oil is lost, which affects its antioxidant activity. In different oils, the addition amount of α-tocopherol has a significant effect on the oxidation induction period and thermal stability of the oil, especially in the oils with a high content of unsaturated fatty acids or VE (tocopherol and tocotrienol), such as When using α-tocopherol as an exogenous antioxidant in soybean oil and palm oil, it is necessary to consider factors such as its added concentration, use temperature, and air intake. The results of the Rancimat experiment show that at 110 ℃, α-tocopherol (200~1 000 mg/kg) can effectively prolong the oxidation induction period of lard and tea oil, but has little effect on the oxidation induction period of palm oil, while in soybean oil Among them, when the addition amount is higher than 200 mg/kg, α-tocopherol has an oxidation-promoting effect; when the addition amount is 500 and 1,000 mg/kg at 180 ℃, α-tocopherol has an effect on soybean oil, tea oil and The increase in total oxidation value of lard has a significant inhibitory effect (P<0.05), while in palm oil, when the addition amount is higher than 500 mg/kg, α-tocopherol has an oxidation-promoting effect. Under different experimental conditions, there is also a certain deviation between the anti-oxidation effects of α-tocopherol on oils and fats. Therefore, when evaluating the anti-oxidant effects of antioxidants, it is better to select appropriate research conditions in combination with the actual use conditions of the antioxidants. Practical meaning.

1