Salaries and Research Support provided by State and Federal Funds appropriated to The Ohio Agricultural Research and Development Center, The Ohio State University, Journal Article No. 332-89.
Effects of α-, γ-, and δ-Tocopherols on Oxidative Stability of Soybean Oil
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1464–1465, September 1990
How to Cite
JUNG, M. Y. and MIN, D. B. (1990), Effects of α-, γ-, and δ-Tocopherols on Oxidative Stability of Soybean Oil. Journal of Food Science, 55: 1464–1465. doi: 10.1111/j.1365-2621.1990.tb03960.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/6/89; revised 2/19/90; accepted 4/7/90.
The effectts of 0, 100, 250, 500 and 1000 ppm of α-, γ-, or δ-tocopherol on oxidative stability of purified soybean oil in the dark at 55°C were studied. We measured peroxide value and headspace oxygen consumption in the samples. Purified soybean oil was prepared by liquid column chromatography. Tocopherols acted as antioxidants or prooxidants depending on their concentration. Optimum concentrations of α -, γ -, and δ– tocopherols to increase oxidative stability was 100, 250 and 500 ppm, respectively. The tocopherols had significant prooxidant effect (P < 0.05) at higher concentrations above this.