Effect of elevated temperature on development of tocopherolquinones in oils

Journal of Agricultural and Food Chemistry
Kathy A Rennick, Kathleen Warner

Abstract

Studies were conducted to determine the formation of tocopherolquinones (TOCQ) in heated sunflower (SUN) and soybean (SBO) oils with and without enrichment with added alpha-tocopherol (alpha-TOC). Samples of the heated oils were extracted with acidified hot methanol and analyzed for changes in TOC contents and TOCQ levels by high-performance liquid chromatography (HPLC). In the oils without added alpha-TOC, the alpha-TOC in SUN significantly decreased from 829 ppm at 0 h to 183 ppm at 5 h and to 0 ppm by 10 h. In contrast, alpha-TOCQ increased from 0 ppm at 0 h to 87 ppm at 5 h and 104 ppm at 10 h. The level of alpha-TOC in SBO decreased from 138 ppm at 0 h to 99 and 98 ppm after 5 and 10 h, respectively, with an increase in alpha-TOCQ from 0 ppm at 0 h to 29 ppm at 5 h and 53 ppm at 10 h. In the oils with added alpha-TOC, the alpha-TOC in the SUN decreased rapidly from 1128 ppm at 0 h to 225 ppm at 5 h and 28 ppm at 10 h; however, the alpha-TOC in the SBO was 1176 ppm at 0 h, 367 ppm by 5 h, and 242 ppm at 10 h. There was a corresponding increase of alpha-TOCQ in SUN with added alpha-TOC from 0 ppm at 0 h, 127 ppm at 5 h, and 164 ppm at 10 h, whereas the alpha-TOCQ in SBO with added alpha-TOC changed from 0 ppm initially to 15...Continue Reading

References

Jun 1, 1995·Free Radical Biology & Medicine·D E ThorntonD G Cornwell
Apr 21, 2001·Journal of Agricultural and Food Chemistry·T VerleyenW De Greyt
Jan 23, 2003·Journal of Agricultural and Food Chemistry·Kathleen WarnerFred J Eller

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Citations

Jan 22, 2015·Critical Reviews in Food Science and Nutrition·Felix AladedunyeBertrand Matthaus
Jan 21, 2020·Critical Reviews in Food Science and Nutrition·Liyou ZhengQingzhe Jin
Sep 12, 2008·Journal of Agricultural and Food Chemistry·David G Cornwell, Jiyan Ma

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