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http://142.54.178.187:9060/xmlui/handle/123456789/19602| Title: | Effects of Tocopherols on Oxidative Stability of Margarine |
| Authors: | MARYAM AZIZKHANI ABOLFAZL KAMKAR AMIR SASAN MOZAFFARI NEJAD |
| Issue Date: | 4-Feb-2011 |
| Publisher: | Karachi: International Centre for Chemical and Biological Sciences, H.E.J. Research Institute of Chemistry, University of Karachi |
| Citation: | Azizkhani, M., Kamkar, A., & Nejad, A. S. (2011). Effects of tocopherols on oxidative stability of margarine. Journal of the Chemical Society of Pakistan, 33. |
| Abstract: | Tocopherols are the most important natural antioxidants which are now added to edible oils. Each individual tocopherol (α, γ and δ) was added to the oil phase of margarine in 0 (control), 100, 250, and 500 ppm. Antioxidative activity was evaluated through oven test (at 60 ± 1 º C in 5 days and measuring peroxide value and anisidine value) and Ransimat test (110 ± 1 º C). Antioxidative activity increased progressively as concentration of δ-tocopherol increased. As the concentration of γ-tocopherol increased from 0 to 100, and 250 ppm, oxidation of oil phase decreased. At 500 ppm, α-tocopherol acted as a prooxidant and γ-tocopherol did not have any noticable effect, but δ-tocopherol acted as an antioxidant.The order of antioxidative activity of tocopherols was: α- < γ- < δ-. |
| URI: | http://142.54.178.187:9060/xmlui/handle/123456789/19602 |
| ISSN: | 0253-5106 |
| Appears in Collections: | Issue 01 |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| 979-4221-1-RV.htm | 122 B | HTML | View/Open |
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