Release time:2021-07-27  Hits:

• Impact Factor:1.248
• DOI number:10.1080/00032719.2020.1727493
• Journal:Analytical Letters
• Key Words:Commercial edible oil, decomposition, tocopherol homolog, unsaturated fatty acid
• Abstract:The decomposition of tocopherol homologs and their influences upon the decomposition of unsaturated fatty acids were explored by studying the reduction in tocopherol homologs and fatty acid contents in 10 commercial edible oils during deep frying at 180 °C. The results showed that the decomposition of total tocopherols was faster than for the total unsaturated fatty acid (TUFA). With the decomposition of TUFA, the decomposition rates of tocopherol homologs were in the order γ-tocopherol > α-tocopherol > δ-tocopherol in 10 oils, regardless of the initial content and composition of tocopherol and fatty acids. It was also found that higher oil unsaturation led to slower tocopherol decomposition during frying, with more tocopherol remaining after the procedure. The result of multiple regression analysis (ΔTUFAt = 0.049 Δαt + 0.044 Δγt + 0.052 Δδt + 0.733) revealed that the effects of tocopherol homologs on the decomposition of unsaturated fatty acid in 10 oils during frying were in the same order, that is, γ-tocopherol > α-tocopherol > δ-tocopherol.
• Co-author:Shuo Wang
• First Author:Xiaofang Liu
• Indexed by:SCI
• Correspondence Author:Han Zhang
• Document Code:2021072704
• Volume:53
• Issue:12
• Page Number:1982-1991
• ISSN No.:0003-2719
• Translation or Not:no
• Date of Publication:2020-02-17