トコフェロール同族体の酸化防止力と基質との関係

概要

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Antioxidant effects of α-, γ- and δ-tocopherels (Tocs) investigated using lard, palm or corn oil as a substrate. Conformation of effects was made by determination of the peroxide (POV) and carbonyl values (COV) of the substrate, and the amount of each Toc decomposition by the AOM test.<BR>1) With the addition of each Toc into the oils, changes in a POV and COV values were larger the lard than in the palm or corn oil. Thus, α-Toc led to a high POV of the substrate at the stage of oxidation, but showed an apparent induction period. γ- and δ-Tocs depressed an increase in POV, but did not show a clear induction period.<BR>2) Each Toc was rapidly consumed in the order of α, γ and δ in all substrates. When the POVs reached 100, the residual Tocs remained high in the corn oil, followed by lard and then palm oil.<BR>3) The antioxidant effects of each Toc was found to depend on the substrate. In the lard, each Toc showed remarkable antioxidant effects in the order of δ, γ and α, α-Toc functioned as a pro-oxidant in the palm oil, but γ- and δ-Tocs as antioxidants. However, none of the Tocs showed antioxidant effects in the corn oil.
社団法人日本油化学会の論文