These two authors contributed equally to this work
Antioxidant activities and interactions of α- and γ-tocopherols within canola and soybean oil emulsions
Version of Record online: 25 MAR 2014
© 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 116, Issue 5, pages 606–617, May 2014
How to Cite
Winkler-Moser, J. K., Logan, A. and Bakota, E. L. (2014), Antioxidant activities and interactions of α- and γ-tocopherols within canola and soybean oil emulsions. Eur. J. Lipid Sci. Technol., 116: 606–617. doi: 10.1002/ejlt.201300401
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- Issue online: 12 MAY 2014
- Version of Record online: 25 MAR 2014
- Accepted manuscript online: 26 FEB 2014 12:16AM EST
- Manuscript Accepted: 20 FEB 2014
- Manuscript Revised: 14 JAN 2014
- Manuscript Received: 22 OCT 2013
- Canola oil;
- Soybean oil;
The effect of differing concentrations and ratios of α- and γ-TOH on oxidative stability over time was determined by measuring the development of hydroperoxides and volatile secondary oxidation products (hexanal) within a series of oil-in-water (o/w) emulsion systems produced from both canola oil (CO) and soybean oil (SBO). Overall rates for hydroperoxide and hexanal formation were lower in CO than in SBO. In CO emulsions, γ-TOH was a stronger antioxidant than α-TOH, and their interaction in mixtures was additive. In SBO emulsions, α-TOH was a better antioxidant at lower concentrations, while γ-TOH was better at higher concentrations. The interaction between α- and γ-TOH was synergistic at low concentrations, but either additive or antagonistic at higher concentrations, depending on the concentration and ratio of the two TOHs. In both CO and SBO emulsions, α-TOH became less effective at higher concentrations, while γ-TOH activity increased with increasing concentrations.
Practical applications: Tocopherols are widely used natural antioxidants in human and pet foods, cosmetics, and supplements. This work provides information about the different antioxidant activities of α- and γ-TOH and their interactions in o/w emulsions made with two of the most widely produced and utilized vegetable oils. This information can be applied to determine the best levels and ratios of tocopherols to protect emulsions depending on the type of oil that is used.