Stability ofd‐a‐tocopherol alone, in solvents, and in methyl esters of fatty acids

Abstract

Summary The stability ofd‐a‐tocopherol in stable solvents and in methyl esters of fatty acids varied with the stability of the medium and with the concentration of tocopherol. Pure tocopherol was less stable than tocopherol in solvents. The concentrations of tocopherol that were most effective in delaying rapid oxidation of the esters were also best for stability of tocopherol itself. The rate of destruction of tocopherol could not be described by simple kinetics.

Cyclodextrin Inclusion Complex Formation and Solid-State Characterization of the Natural Antioxidants α-Tocopherol and Quercetin

“…CD complexation can provide oxidative protection to flavors [vanillin , thymol, and geraniol ] and antioxidants [ferulic acid ]. The oxidative sensitivity of α-tocopherol − and quercetin has been observed during extended thermal processes. CD inclusion complexes of the natural antioxidants were formed for their potential thermal and oxidative stability and controlled-release properties for the future incorporation of these antioxidants into active food packaging.…”

Radiation-induced oxidative chemical changes in dehydrated egg products

“…This contrasts with the high antioxidative efficiency of -tocopherol, which was almost completely destroyed before steady-state peroxidation could start in the autoxidation of homogeneous (bulk) methyl oleate (Lips, 1957) and methyl linoleate (Lips, 1957;Niki et al, 1986) systems, as well as in nonhomogeneous systems, linoleate monolayers (Wu et al, 1979) and human erythrocyte ghosts (Yamamoto et al, 1985). On the one hand, this slower depletion of carotenoids indicates their limited availability as antioxidants in our systems.…”

Synergistic Effect of Trimethylamine Oxide on the Inhibition of the Autoxidation of Methyl Linoleate by δ-Tocopherol

“…The autoxidation of methyl linoleate containing a-Toc and TMAO was inhibited even by a lower amount of residual a-Toe, suggesting that some anti oxidative substances formed from a-Toe as described in (1). Changes in the amount of such substances in the reaction mixture were followed by chromatography.…”