Oxidative degradation kinetics of tocopherols during heating

Journal of Food Science and Nutrition

Volumn 12, Issue 2, 2007, Pages 115-118

  Chung, Hae Young ^a  

^a Gachon University College of Medicine   (South Korea)

Author keywords

Heating; Kinetics; Oxidative degradation; Tocopherols

Indexed keywords

EID: 67349227932     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2007.12.2.115     Document Type: Article

References (20)

1. Chung HY, Kwon DY, Yoon SH, Yang CB. 1998. Tannenbaum SR Differential separation of thermal degradation products of tocopherols by HPLC. Food Sci Biotechnol 7: 80-83.
2. Chung HY. 1998. Thermal degradation pattern of tocopherols on heating without oxygen in a model food system. Korean J Food & Nutr 11: 635-639.
3. Chung HY, Yang CB. 1999. Oxidative degradation pattern of tocopherols on heating. Food Sci Biotechnol 8: 168-171.
4. Ensminger AH, Ensminger ME, Konlande JE, Robson JK. 1994. Foods and Nutrition Encyclopedia. 2nd ed. CRC Press Inc, Boca Raton. Vol 2, p 2266-2269.
5. Hahm TS, King DL, Min DB. 1993. Food antioxidants. Foods Biotechnol 2: 1-18.
6. Lehmann JW, Putnam DH, Qureshi AA. 1994. Vitamin E isomers in grain Amaranths (Amaranthus spp.). Lipids 29: 177-181. (Pubitemid 24085945)
7. Lea CH, Ward RJ. 1959. Relative antioxidant activities of the seven tocopherols. J Sci Food Agric 10: 537-548.
8. Fennema OR. 1985. Food Chemistry. 2nd ed. Marcel Dekker Inc, New York. p 203-205.
9. Yamauchi R, Matsui T, Satake Y, Kato K, Ueno Y. 1989. Reaction products of α-tocopherol with a free radical initiator, 2,2'-Azobis(2,4- dimethylvaleronitrile). Lipids 24: 204-209. (Pubitemid 19090328)
10. Clough RL, Yee BG, Foote CS. 1979. Chemistry of singlet oxygen. 30. the unstable primary product of tocopherol photooxidation. J Am Chem Soc 101: 683-686.
11. Grams GW, Eskins K, Inglett GE. 1972. Dye-sensitized photooxidation of α-tocopherol. J Am Chem Soc 94: 866-868.
12. Grams GW, Eskins K. 1972. Dye-sensitized photooxidation of tocopherols. correlation between singlet oxygen reactivity and vitamin E activity. Biochem 11: 606-608.
13. Min DB, Lee EC, Lee SH. 1989. Singlet oxidation of vegetable oils. In Flavor Chemistry of Lipids Foods. Min DB, Smouse TH, eds. The American Oil Chemists' Society, Campaign, IL, USA. p 57-64.
14. Jensen A. 1969. Tocopherol content of seaweed and seaweed meal. III. Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal. J Sci Food Agric 20: 622-625.
15. Livingston AL, Nelson JW, Kohler GO. 1968. Stability of α-tocopherol during alfalfa dehydration and storage. J Agric Food Chem 16: 492-495.
16. Widicus WA, Kirk JR, Gregory JF. 1980. Storage stability of α-tocopherol in a dehydrated model food system containing no fat. J Food Sci 45: 1015-1018.
17. Widicus WA, Kirk Jr. 1981. Storage stability of α-tocopherol in a dehydrated model food system containing methyl linoleate. J Food Sci 46: 813-816.
18. Atkins PW. 1986. The rates of chemical reactions. In Physical Chemistry. W.H. Freeman and Company, New York, NY, USA. p 699.
19. Labuza TP, Tannenbaum SR. 1972. Nutrient losses during drying and storage of dehydrated foods. CRC Crit Rev Food Technol 3: 217-240.
20. Loliger J. 1989. Natural antioxidants for the stabilization of foods. In Flavor Chemistry of Lipids Foods. Min DB, Smouse TH, eds. The American Oil Chemists' Society, Campaign, IL, USA. p 306-307.