Effects and prooxidant mechanisms of oxidized alpha-tocopherol on the oxidative stability of soybean oil.

@article{Kim2007EffectsAP,
  title={Effects and prooxidant mechanisms of oxidized alpha-tocopherol on the oxidative stability of soybean oil.},
  author={Hyo Jung Kim and Hwa Ok Lee and David B. S. Min},
  journal={Journal of food science},
  year={2007},
  volume={72 4},
  pages={
          C223-30
        }
}
Alpha-tocopherol was oxidized in methanol containing methylene blue for 30 h under light. The effects of 0, 250, 500, 1000, and 1500 ppm of oxidized alpha-tocopherol on the oxidative stability of purified soybean oil in the dark at 55 degrees C were studied by measuring the peroxide values and headspace oxygen contents in sample bottles. As the concentrations of oxidized alpha-tocopherol increased, the peroxide values increased and the headspace oxygen contents decreased during the 6 d of… CONTINUE READING
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