Title of article
Influence of α-, γ-, and δ-tocopherol on the radiation induced formation of peroxides in rapeseed oil triacylglycerols
Author/Authors
Braunrath، نويسنده , , R. and Isnardy، نويسنده , , B. and Solar، نويسنده , , S. and Elmadfa، نويسنده , , I.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2009
Pages
3
From page
349
To page
351
Abstract
The effect of α-, γ-, and δ-tocopherols (enrichment: 1000 ppm) on the peroxide formation in rapeseed oil triacylglycerols (RSOTG) was evaluated. The oxidation process was initiated by gamma-irradiation with doses of 4 and 10 kGy. Whereas a pronounced antioxidant effect was observed for γ- and δ-tocopherol (sequence: δ- > γ-tocopherol), the inhibition extent of α-tocopherol was insignificant.
Keywords
antioxidant , lipid oxidation , tocopherol , Irradiation , Rapeseed oil
Journal title
Food Chemistry
Serial Year
2009
Journal title
Food Chemistry
Record number
1959405
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