Effects of α-, γ-, and δ-Tocopherols on Oxidative Stability of Soybean Oil

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  • 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.

ABSTRACT

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.

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