Degradation of tocopherols in rice bran oil submitted to heating at different temperatures

Journal of Chromatographic Science

Volumn 47, Issue 9, 2009, Pages 762-765

  Bruscatto, M H ^a   Zambiazi, R C ^a   Sganzerla, M ^a   Pestana, V R ^a   Otero, D ^a   Lima, R ^a   Paiva, F ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 70449379723     PISSN: 00219665     EISSN: None     Source Type: Journal    
DOI: 10.1093/chromsci/47.9.762     Document Type: Article

References (30)

1. V.C. Ramalho and N. Jorge. Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos. Química Nova. 29(4): 755-760 (2006).
2. A.D.I. Morgharbel and R.J.S. Freitas. Influência do aquecimento nos meios de fritura sobre o grau de acidez e índice de iodo. Brasil Alimentos. 20: 35-37 (2003).
3. V.V. Hoed, G. Depaemelaere, J.V. Ayala, P. Santiwattana, R. Verhé, and W.D. Greyt. Influence of chemical refining on the major and minor components of rice bran oil. J. Amer. Oil Chem. Soc. 83(4): 315-321 (2006).
4. J. Kim, J. Godber, J. King, and W. Priyawiwatkul. Inhibition of cholesterol autoxidation by the nonsaponifiable fraction in rice bran in an aqueous model system. J. Amer. Oil Chem. Soc. 78: 685-689 (2001).
5. K. Warner, W.E. Neff and F.J. Eller. Enhancing quality and oxidative stability of aged fried food with tocopherol. J. Food Chem. 51: 623-627 (2003).
6. T.Y. Ha, S. Han, S.R. Kim, I.H. Kim, H.Y. Lee, and H.K. Kim. Bioactive components in rice bran oil improve lipid profiles in rats fed a high-cholesterol diet. Nutrition Research. 25: 597-606 (2005).
7. C.E.C. Rodrigues, M.M. Onoyama, and A.J.A. Meirelles. Optimization of the rice bran oil deacidification process by liquid-liquid extration. J. Food Engineering. 73: 370-378 (2005).
8. L. Nyström, T. Achrenius, A.M. Lampi, R.A. Moreau and V. Piironen. A comparison of the antioxidant properties of steryl ferulates with tocopherol at high tempetatures. Food Chem. 46(2): 1-8 (2006).
9. C. Balachandran, P.N. Mayamol, S. Thomas, D. Sukumar, and A. Sundaresan. An ecofriendly approach to process rice bran for high quality rice bran oil using supercritical carbon dioxide for nutraceutical applications. Bioresource Technol. 99: 2905-2912 (2008).
10. A.M. Lampi, L. Kataja, A.K. Eldin, P. Vieno. Antioxidant activities of αand γtoco-pherols in the oxidation of rapessed oil triacylglycerols. JOACS. 76(6): 749-755 (1999).
11. H. Yoshida, S. Takagi, H. Lenaga, and C. Tsuchiya. Regional Distribution of Tocopherols and Fatty Acids Within Soybean Seeds. J. Amer. Oil Chem. Soc. 75(7): 767-774 (1998).
12. S.L. Abidi. Tocol-Derived Minor Constituents in Selected Plant Seed Oils. J. Amer. Oil Chem. Soc. 80(4): 327-333 (2003).
13. P.A. Morrissey and J.A. Sheehy. Optimal nutrition: vitamin E. Proceedings of the Nutrition Society. 58: 459-468 (1999).
14. R.B. Flohé. Bioactivity of vitamin E. Nutrition Research reviews. 19: 174-86 (2006).
15. W.I.W. Rosli, A.S. Babji, A. Aminah, S.P. Foo, and A.B.D. Malik. Vitamin e contents of processed meats blended with palm oils. J. Food Lipids. 13: 186-98 (2006).
16. S.C. Cunha, J.S. Amaral, J.O. Fernandes, and M.B.P.P. Oliveira. Quantification of tocopherols and tocotrienols in portuguese olive oils using HPLC with three different detection systems. J. Agric. Food Chem. 54: 3351-3356 (2006).
17. S.M. Nolasco, L.A.N. Aguirrezábalb, and G.H. Crapistec. Tocopherol oil concentration in field-grown sunflower is accounted for by oil weight per seed. J. Amer. Oil Chem. Soc. 81(11): 1045-1051 (2004).
18. M.L. Takur and V.S. Srivasta. Vitamin E metabolism and its application. Nutrition Res. 16(10): 1767-1809 (1996).
19. B.F. Haumann. Antioxidants: firme seeking products they can label as natural. Inform. 12: 1002-1013 (1990).
20. N.A. Porter, S.E. Caldwell and K.A. Mills. Mechanisms of free radial oxidation of insaturated lipids. Lipids. 30: 4 (1995).
21. N. Romero, P. Robert, L. Masson, J. Ortiz, K. Gonzalez, K. Tapia and C. Dobarganes. Effect of α-tocopherol, α-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant-stripped canola oil (Brassica sp.) at high temperature. Food Chem. 104: 383-389 (2007).
22. M.E. Player, H.J. Kim, H.O. Lee and D. B Min. Stability of α-, γor δ-tocopherol during soybean oil oxidation. J. Food Sci. 71(8): 456-460 (2006).
23. M.H. Chen and C.J. Bergman. A rapid procedure for analysing rice bran tocopherol, tocotrienol and g-oryzanol contents. J. Food Comp. Anal. 18: 139-151 (2005).
24. V.R. Pestana, R.C. Zambiazi, C.R.B. Mendonça, M.H. Bruscatto, M.J. Lerma-Garcia, and G. Ramis-Ramos. Quality changes and tocopherols and c-orizanol concentrations in rice bran oil during the refining process. J. Amer. Oil Chem. Soc. 85(11): 1013-1019 (2008).
25. A.M. Lampi and A. Kamal-Eldin. Effect of αand γ-tocopherols on thermal polymerization of purified high-oleic sunflower triacylglycerols. J. Amer. Oil Chem. Soc. 75(12): 1699-1703 (1998).
26. C.J. Steel, M.C. Dobarganes, and D. Barrera-Arellano. The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils. Grasas y Aceites. 56: 46-52 (2005).
27. R. Zambiazi. The role of endogenous lipid components on vegetable oil stability. Manitoba/Canadá. Tese de Doutorado, Food and Nutritional Sciences Interdepartmental Program, University of Manitoba. p. 304 (1997).
28. M.N. Kalucka, J. Korczak, I. Elmadfa, and K.H. Wagner. Effect of αand δ-tocopherol on the oxidative stability of a mixed hydrogenated fat under frying conditions. Eur. Food Res. Technol. 221: 291-297 (2005).
29. H.J. Kim, O.H. Lee, and D.B. Mim. Effects and prooxidant mechanisms of oxidized α-tocopherol on the oxidative stability of soybean oil. J. Food Sci. 72(4): 223-230 (2007).
30. S.N. Ko, C.J. Kim, C.T. Kim, H. Kim, S.H. Chung, S.M. Lee, H.H. Yoon, and I.H. Kim. Changes of vitamin E content in rice bran with different heat treatment. European J. Lipid Sci. Technol. 105(5): 225-228 (2003).