title: Effect of tocopherol treatment on deterioration of edible oil quality (acid value, carbonyl value, free fatty acid and radical activity).
abstract: In this study, waste edible oil was prepared by both heat and aeration treatment, and the increasing inhibitive effect of tocopherol treatment on the acid value (AV) and carbonyl value (CV) of the oil was investigated. The AV and CV of waste edible oil treated with tocopherol were 0.1-1.0% lower than those of the nontreated oil, indicating that tocopherol exerted a radical-scavenging activity. The concentration of tocopherol decreased with time, while that of the remaining 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals increased. These results suggest that the addition of tocopherol proved to be useful for preventing the deterioration of waste edible oil.
authors.affiliation: Faculty of Pharmacy, Kinki University.
authors.forename: Fumihiko
authors.initials: F
authors.lastname: Ogata
authors.forename: Yuko
authors.initials: Y
authors.lastname: Tanaka
authors.forename: Naohito
authors.initials: N
authors.lastname: Kawasaki
mesh_terms: D000143:Acids / Q000032:analysis*; D001713:Biphenyl Compounds / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D005503:Food Additives; D005504:Food Analysis; D016166:Free Radical Scavengers; D005609:Free Radicals / Q000032:analysis*; D008315:Malondialdehyde / Q000032:analysis*; D010851:Picrates / Q000032:analysis; D013024:Soybean Oil / Q000737:chemistry*; D024505:Tocopherols / Q000032:analysis / Q000494:pharmacology*
chemical_list: D000143:Acids; D001713:Biphenyl Compounds; D005230:Fatty Acids, Nonesterified; D005503:Food Additives; D016166:Free Radical Scavengers; D005609:Free Radicals; D010851:Picrates; D008315:Malondialdehyde; D013024:Soybean Oil; C004931:1,1-diphenyl-2-picrylhydrazyl; D024505:Tocopherols