Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols.
Effects of tocopherols on the oxidative stability of stripped vegetable oils were studied by adding pure tocopherols--alpha, beta, gamma, and delta--in their naturally occurring proportions in soybean and sunflower oils to the triacylglycerols (TAG) of soybean and sunflower oils. Soybean and sunflower oils were purified by stripping all minor constituents, leaving the triacylglycerols. Pure tocopherols in the proportion typical of sunflower oil--high alpha, low gamma, and low delta--were added to purified sunflower oil and to purified soybean oil. Pure tocopherols in the proportion typical of soybean oil--low alpha, high gamma, and high delta--were added to the purified oils. Oils were subjected to accelerated autoxidation using oven storage at 60 degrees C in the dark and accelerated photooxidation at 7500 lx light intensity at 30 degrees C. Oxidation levels of aged oils were measured by the formation of both peroxides and volatile compounds and by flavor analysis. Results from substituting the tocopherol profile from one oil type to another varied on the basis of whether they were oxidized in the dark or in the light. For example, during autoxidation in the dark, soybean oil with the typical soybean tocopherol profile had the lowest levels of peroxides and total volatile compounds, whereas sunflower oil with the sunflower tocopherol profile had the highest levels. In flavor analyses of the same oils, sunflower oil with the soybean tocopherol profile was the most stable. Soybean oil with the profile of sunflower tocopherols was the least stable in dark oxidation. In contrast to the data from autoxidation in the dark, addition of tocopherols typical of sunflower oil significantly improved light stability of both oil types compared to the addition of soybean tocopherols to sunflower oil. The tocopherol profile typical of soybean oil was significantly more effective in inhibiting autoxidation in the dark; however, the tocopherol profile typical of sunflower oil inhibited light oxidation significantly more than the soybean tocopherol profile.
Warner
Kathleen
K
National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 North Universtiy Street, Peoria, Illinois 61604, USA. warnerk@ncaur.usda.gov
D000975:Antioxidants / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D007536:Isomerism; D008027:Light; D010084:Oxidation-Reduction; D010777:Photochemistry; D010938:Plant Oils / Q000737:chemistry* / Q000528:radiation effects; D013024:Soybean Oil / Q000737:chemistry* / Q000528:radiation effects; D000074242:Sunflower Oil; D013649:Taste; D013696:Temperature; D024505:Tocopherols / Q000737:chemistry*
D000975:Antioxidants; D005227:Fatty Acids; D010938:Plant Oils; D000074242:Sunflower Oil; D013024:Soybean Oil; D024505:Tocopherols