Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol
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Abstract
The content of tocopherol isomers and their activity in oils with different depth of refining-by pressing up unrefined and refined deodorized. It is shown that the isomeric composition of tocopherols influence on the rate and kinetics of elongation, and termination of radical chain oxidation. The relationship between the fatty acid composition of the oil, in particular the content of unsaturated fatty acids, the flow rate of peroxidation reactions and content of oxidation inhibitors. It is shown that a critical factor when braking oxidation reactions is the inhibitory effect of tocopherol, namely its greatest when the total content of a-isomer content.
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oxidation inhibitors, the degree of saturation, kinetic parameters, the method of DPPH, antioxidant activity, кафедра експертизи харчових продуктів, кафедра технології жирів, хімічних технологій харчових добавок та косметичних засобів, кафедра технології м’яса і м’ясних продуктів, інгібітори окислення, кінетичні параметри, антиоксидантна активність, ступінь насиченості
Citation
Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol / O. Melnyk, I. Radzievska, O. Galenko, L. Peshuk // Carpathian journal of food science and technology. – 2018. – Vol. 10 (3). – С. 163–170.