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Titolo:
Antioxidative potential of tocotrienols and tocopherols in coconut fat at different oxidation temperatures
Autore:
Wagner, KH; Wotruba, F; Elmadfa, I;
Indirizzi:
Univ Vienna, Inst Nutr Sci, A-1090 Vienna, Austria Univ Vienna Vienna Austria A-1090 Inst Nutr Sci, A-1090 Vienna, Austria
Titolo Testata:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
fascicolo: 11, volume: 103, anno: 2001,
pagine: 746 - 751
SICI:
1438-7697(200111)103:11<746:APOTAT>2.0.ZU;2-Q
Fonte:
ISI
Lingua:
ENG
Soggetto:
ALPHA-TOCOPHEROL; OIL TRIACYLGLYCEROLS; GAMMA-TOCOPHEROLS; OLIVE OIL; VITAMIN-E; STABILITY; LIPOPROTEINS; INHIBITORS; MIXTURES; CELLS;
Keywords:
tocotrienols; tocopherols; coconut fat; antioxidative potential; oxidation temperature;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
26
Recensione:
Indirizzi per estratti:
Indirizzo: Wagner, KH Univ Vienna, Inst Nutr Sci, Althanstr 14, A-1090 Vienna, Austria Univ Vienna Althanstr 14 Vienna Austria A-1090 Vienna, Austria
Citazione:
K.H. Wagner et al., "Antioxidative potential of tocotrienols and tocopherols in coconut fat at different oxidation temperatures", EUR J LIPID, 103(11), 2001, pp. 746-751

Abstract

The objective of this study was to compare the stabilizing effects of tocotrienols and their corresponding tocopherols at 60 degreesC and 160 degreesC. Stability was determined in coconut fat by observing the Oil Stability Index (OSI), the peroxide value (POV) and conjugated dienes (CID). alpha- and beta -tocotrienols as well as a-tocopherol induced susceptibility of the systems against oxidative deterioration and reduced the life time of coconut fat. delta- and gamma -tocotrienols increased the fat's shelf-life at ambient temperature (60 degreesC). At frying conditions the antioxidative potential increased in the following order: alpha < gamma < delta (Tocopherols)alpha < beta < gamma < delta (Tocotrienols). Under these conditions gamma-and delta -tocotrienols were significantly more active than their corresponding tocopherols. Irrespective of the temperature employed, the protectiveeffects of tocochromanols were dose dependent at 160 degreesC (mg/kg): 1000 > 500 > 100 (tocotrienols) and 5000 > 2000 > 1000 > 100 (tocopherols). Among the tested antioxidants 5-tocopherol and 5-tocotrienol were found to bemost efficient against lipid oxidation both at 60 degreesC and at 160 degreesC. This study showed, that gamma- and delta -tocotrienols, similar to the much better investigated tocopherols, are good food antioxidants to enhance shelf-life of coconut fat both at frying and at low temperature.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/04/20 alle ore 03:55:51