| Literature DB >> 25148978 |
Ji Young Kim1, Mi-Ja Kim1, BoRa Yi1, Sumi Oh1, JaeHwan Lee2.
Abstract
The effects of relative humidity (RH) on the antioxidant properties of α-tocopherol (10, 20, 42, and 84 ppm) were determined in stripped corn oil oxidised at 60°C. The degree of oxidation in oils was determined by analysing headspace oxygen content and conjugated dienoic acids (CDAs). Changes in moisture and α-tocopherol content were also monitored. The oxidative stability of stripped corn oil and stability of α-tocopherol differed significantly depending on the RH. As the concentration of α-tocopherol increased from 10 to 84 ppm, oxidative stability decreased significantly irrespective of RH. The remaining α-tocopherol content decreased as RH increased, suggesting an important role for moisture content in the stability of α-tocopherol. Antioxidant properties of α-tocopherol were greatly influenced by both moisture content in oil and α-tocopherol concentration.Entities:
Keywords: Antioxidant polar paradox; Relative humidity; Stripped corn oil; α-Tocopherol
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Year: 2014 PMID： 25148978 DOI： 10.1016/j.foodchem.2014.06.108
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514