Comparison of Antioxidant Effect of d-Tocopherols at Different Concentrations with Special Referrence to the Change of Tocopherol Content

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概要

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• In order to evaluate the various results of antioxidant effect of d-tocopherols hitherto obtained and to use them more efficiently as antioxidants in edible oils and fats, the added effects of d-α-tocopherol (α-T), d-γ-tocopherol (γ-T) and d-δ-tocopherol (δ-T) were studied at different concentrations, respectively. The studies were performed using AOM test with lard and corn oil from which d-tocopherols were eliminated previously. Furthermore, the content of d-tocopherols in samples was measured by high-performance liquid chromatography.<BR>The results obtained as follows;<BR>1) Each added d-tocopherol has optimal range of concentration.<BR>2) The order of antioxidant effect of d-tocopherols in lard depends on the concentrations of d-tocopherols added. That is, below 0.03% of addition, between 0.03% and 0.045% and above 0.045%, the effective order is δ-T<α-T<γ-T, α-T<δ-T<γ-T and α-T<γ-T<δ-T, respectively.<BR>3) In the case of 0.02% addition of d-tocopherol to corn oil, the antioxidant effect is shown by the order of δ-T<α-T<γ-T. The same order is obtained with lard.<BR>4) In both of lard and corn oil, linear relationship between POV produced and residual amount of d-tocopherols is observed. The order of the feasibility of each d-tocopherol oxidation is δ-T<γ-T<α-T at any concentrations tested.<BR>5) POV increases abruptly after d-tocopherols were consumed up.<BR>6) It is recognized that the order of antioxidant effect of d-tocopherols is variable. The reason of the variation seems to relate to the test conditions and POV from which AOM value is obtained.

• 公益社団法人 日本栄養・食糧学会の論文

公益社団法人 日本栄養・食糧学会 | 論文

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