Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils
The antioxidant activity of tocopherols in vegetable oils was shown to chiefly depend on the amount and the tocopherol homolog present. However, the most effective ratio of tocopherol homologs with regard to the antioxidant capacity has not been elucidated so far. The present study analyzed the effe...
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| Format: | Article |
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MDPI AG
2018-01-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/23/1/206 |
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| author | Mathias Zaunschirm Marc Pignitter Julia Kienesberger Natalie Hernler Christoph Riegger Manfred Eggersdorfer Veronika Somoza |
| author_facet | Mathias Zaunschirm Marc Pignitter Julia Kienesberger Natalie Hernler Christoph Riegger Manfred Eggersdorfer Veronika Somoza |
| author_sort | Mathias Zaunschirm |
| collection | DOAJ |
| description | The antioxidant activity of tocopherols in vegetable oils was shown to chiefly depend on the amount and the tocopherol homolog present. However, the most effective ratio of tocopherol homologs with regard to the antioxidant capacity has not been elucidated so far. The present study analyzed the effect of different tocopherol concentrations, homologs and ratios of homologs on markers of lipid oxidation in the most commonly consumed vegetable oils (canola, sunflower, soybean oil) stored in a 12 h light/dark cycle at 22 ± 2 °C for 56 days under retail/household conditions. After 56 days of storage, the α-tocopherol-rich canola and sunflower oil showed the strongest rise in lipid peroxides, yielding 25.1 ± 0.03 meq O2/kg (+25.3-fold) and 24.7 ± 0.05 meq O2/kg (+25.0-fold), respectively. ESR experiments, excluding effects of the oils’ matrices and other minor constituents, confirmed that a food representative tocopherol ratio of (γ + δ)/α = 4.77, as represented in soybean oil, led to a more pronounced delay of lipid oxidation than a lower ratio in canola (1.39) and sunflower oil (0.06). An optimum (γ + δ)/α -tocopherol ratio contributing to the oxidative quality of vegetable oils extending their shelf life has to be investigated. |
| first_indexed | 2024-12-14T01:49:15Z |
| format | Article |
| id | doaj.art-507ad3ffa2eb4033b4d44924a6379ecd |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-14T01:49:15Z |
| publishDate | 2018-01-01 |
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| series | Molecules |
| spelling | doaj.art-507ad3ffa2eb4033b4d44924a6379ecd2022-12-21T23:21:26ZengMDPI AGMolecules1420-30492018-01-0123120610.3390/molecules23010206molecules23010206Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable OilsMathias Zaunschirm0Marc Pignitter1Julia Kienesberger2Natalie Hernler3Christoph Riegger4Manfred Eggersdorfer5Veronika Somoza6Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, AustriaDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, AustriaDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, AustriaDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, AustriaDepartment of Human Nutrition and Health, DSM Nutritional Products Ltd., 4303 Kaiseraugst, SwitzerlandDepartment of Human Nutrition and Health, DSM Nutritional Products Ltd., 4303 Kaiseraugst, SwitzerlandDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, AustriaThe antioxidant activity of tocopherols in vegetable oils was shown to chiefly depend on the amount and the tocopherol homolog present. However, the most effective ratio of tocopherol homologs with regard to the antioxidant capacity has not been elucidated so far. The present study analyzed the effect of different tocopherol concentrations, homologs and ratios of homologs on markers of lipid oxidation in the most commonly consumed vegetable oils (canola, sunflower, soybean oil) stored in a 12 h light/dark cycle at 22 ± 2 °C for 56 days under retail/household conditions. After 56 days of storage, the α-tocopherol-rich canola and sunflower oil showed the strongest rise in lipid peroxides, yielding 25.1 ± 0.03 meq O2/kg (+25.3-fold) and 24.7 ± 0.05 meq O2/kg (+25.0-fold), respectively. ESR experiments, excluding effects of the oils’ matrices and other minor constituents, confirmed that a food representative tocopherol ratio of (γ + δ)/α = 4.77, as represented in soybean oil, led to a more pronounced delay of lipid oxidation than a lower ratio in canola (1.39) and sunflower oil (0.06). An optimum (γ + δ)/α -tocopherol ratio contributing to the oxidative quality of vegetable oils extending their shelf life has to be investigated.http://www.mdpi.com/1420-3049/23/1/206vegetable oilsoxidative stabilitylipid oxidationhexanaltocopherol ratio |
| spellingShingle | Mathias Zaunschirm Marc Pignitter Julia Kienesberger Natalie Hernler Christoph Riegger Manfred Eggersdorfer Veronika Somoza Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils Molecules vegetable oils oxidative stability lipid oxidation hexanal tocopherol ratio |
| title | Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils |
| title_full | Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils |
| title_fullStr | Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils |
| title_full_unstemmed | Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils |
| title_short | Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils |
| title_sort | contribution of the ratio of tocopherol homologs to the oxidative stability of commercial vegetable oils |
| topic | vegetable oils oxidative stability lipid oxidation hexanal tocopherol ratio |
| url | http://www.mdpi.com/1420-3049/23/1/206 |
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