Prooxidant Capacity of Thermoxidised Plant Oils

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900462" target="_blank" >RIV/60461373:22330/15:43900462 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publishedArticles/CJFS/2015-33-5-416.pdf" target="_blank" >http://www.agriculturejournals.cz/publishedArticles/CJFS/2015-33-5-416.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Prooxidant Capacity of Thermoxidised Plant Oils
Original language description
The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180 degrees C for 2, 4, and 6 hours. It was quantified as losses of alpha-tocopherol caused by the studied oils during 24-hincubation of their acetone-methanol solutions with addition of alpha-tocopherol at 30 degrees C, whereas the decrease in alpha-tocopherol concentration was studied as a decrease in antioxidant capacity determined by the spectrophotometric DPPH (2,2-diphenyl-1-picrylhydrazyl) method. During heating of all the studied plant oils, the prooxidant capacity grew due to the formation of reactive lipid oxidation products, but, except the sunflower oil, it did not depend on the time of heating - after the initiatory increase, the prooxidant capacity typically remained approximately constant or decreased. The prooxidant capacity of the heated oils ranged from 58 mg to 360 mg alpha-tocopherol/ kg and decreased in the order soybean oil > rapeseed
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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