Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902073" target="_blank" >RIV/60461373:22330/16:43902073 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1002/ejlt.201600027" target="_blank" >http://dx.doi.org/10.1002/ejlt.201600027</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/ejlt.201600027" target="_blank" >10.1002/ejlt.201600027</a>

Result language

angličtina

Original language name

Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil

Original language description

The paper describes laboratory deodorization of rapeseed oil (Ro), model sunflower (SoM), and model rapeseed (RoM) oils, its effect on the tocopherol content and the kinetics of tocopherol degradation. We now present a novel approach to analysis of alpha-tocopherol degradation product as well as kinetic study esters of alpha-tocopherol with fatty acids and alpha-tocopheryl quinones. Alpha-tocopherol esters were found to be the principal products of tocopherols degradation in high temperature experiment. A laboratory deodorization, lasting 2 h caused formation of 70-128 mg/kg of alpha-tocopherol esters in model oils and 25 mg/kg of alpha-tocopherol esters in rapeseed oil without modification. The commercially available sunflower and rapeseed oils contained 3-12 mg/kg of alpha-tocopherol esters. The alpha-tocopherol esters are formed at higher rate than alpha-tocopheryl quinone, which was unstable at high deodorization temperature. Tocopherols took no part in non-radical thermal reactions, taking place in second high-temperature experiments with oxygen-free atmosphere. We proved by DART TOF-MS the formation of polymeric fatty acids via Diels-Alder reaction taking place in heated oils.

Czech name

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Czech description

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Type

J_x - 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

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

European Journal of Lipid Science and Technology

ISSN

1438-7697

e-ISSN

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Volume of the periodical

119

Issue of the periodical within the volume

1600027

Country of publishing house

DE - GERMANY

Number of pages

15

Pages from-to

1-15

UT code for WoS article

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EID of the result in the Scopus database

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