Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating

✍ Scribed by Yoshida, Hiromi; Takagi, Sachiko

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 260 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199902)79:2<220::aid-jsfa173>3.0.co;2-8

✦ Synopsis

The eþ ectiveness of sesamol and tocopherols or their mixtures at diþ erent concentrations (50 to 800 ppm) on the oxidative stability of tocopherol-stripped oils was studied under microwave heating conditions. Microwave heating accelerated the oxidation of the puriüed substrate oils. The oxidative deterioration of the oils was signiücantly (P AE 0.05) retarded during microwave heating by the addition of sesamol or tocopherols, and also mixtures of these antioxidants. A combination of sesamol and c-tocopherol was more efficient than that of sesamol and the other tocopherol homologues in inhibiting hydroperoxide formation in the oils. Useful levels of these antioxidants were 400 ppm for tocopherols and 50-400 ppm for sesamol. In general, the residual amount of sesamol in the oils during microwave heating was signiücantly greater (P AE 0.05) than that of tocopherols. Very eþ ective combinations of tocopherols and sesamol as antioxidants for the puriüed oils were 200 or 400 ppm of c-tocopherol and 50, 200 or 400 ppm of sesamol, respectively.