Effects of moisture content and presence of -tocopherol on the stability of -tocopherol in stripped corn oils

초록

The stability of -tocopherol in stripped corn oils with or without added -tocopherol was determined under different levels of relative humidity (RH) ranging from 0 to 93% at 60 degrees C. The degree of oxidation was determined by the headspace oxygen content and conjugated dienoic acid (CDA) assays and the remaining - and -tocopherols were also analyzed. The stability of -tocopherol was significantly influenced by the presence of moisture, the concentration of -tocopherol, and the presence of -tocopherol. Samples containing up to 100ppm -tocopherol showed the lowest stability under 75% RH whereas those containing 200ppm -tocopherol had the highest stability under 93% RH. Samples under 0% RH had the lowest -tocopherol stability in the presence of -tocopherol. Generally, higher concentrations of -tocopherol resulted in the retention of more -tocopherol in stripped bulk oils. Practical application: Tocopherol isomers are typical lipophilic antioxidants in oils. Many lipid-rich foods contain tocopherol isomers to extend the shelf-life of the products. The stability of -tocopherol was significantly influenced by the presence of moisture, the concentration of -tocopherol, and the presence of -tocopherol. Generally, higher concentrations of -tocopherol resulted in the retention of more -tocopherol in stripped bulk oils. Using the knowledge obtained in this study, shelf-life of foods containing oils can be enhanced by modifying the moisture content and concentration and types of tocol isomers. Generally, -tocopherol and -tocopherol were more stable at RH 32% and RH 75%, respectively in stripped bulk oils.

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