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Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil

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Abstract

Effect of tocols, β-carotene, and chlorophyll on photo-oxidative stability of red palm oil (RPO) were studied. Model systems of triacylglycerols+tocols, triacylglycerols+β-carotene, triacylglycerols +tocols+β-carotene, and triacylglycerols+tocols+β-carotene+chlorophyll were exposed to fluorescent light at intensities of 5,000, 10,000, and 15,000 lux for 7 h at 30±2°C. Changes in concentrations of tocopherols, tocotrienols, β-carotene, chlorophyll, and peroxide values were evaluated every hour. Light intensity accelerated degradation of tocols in the triacylglycerols+tocols system and β-carotene in the triacylglycerols+β-carotene system. Gamma-tocotrienol showed the highest degradation rate and β-carotene was the most sensitive compound to changes in light intensity, indicated by the lowest light intensity coefficient (zi) value. The presence of tocols and β-carotene together showed protective effects for the photo-oxidative stability of RPO. The presence of chlorophyll increased the rate of photo-oxidation at high light intensities. Interactions between tocols and β-carotene contributed to the photo-oxidative stability of RPO.

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Authors and Affiliations

  1. Department of Food Science and Technology, Bogor Agricultural University, IPB Darmaga Campus, Bogor, 16680, Indonesia

    Dewi Fortuna Ayu, Nuri Andarwulan, Purwiyatno Hariyadi & Eko Hari Purnomo

  2. Department of Agricultural Technology, Riau University, Bina Widya Campus Km 12.5 Simpang Baru, Pekanbaru, 28293, Indonesia

    Dewi Fortuna Ayu

  3. Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, IPB Darmaga Campus, Bogor, 16680, Indonesia

    Nuri Andarwulan, Purwiyatno Hariyadi & Eko Hari Purnomo

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  1. Dewi Fortuna Ayu
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  2. Nuri Andarwulan
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  4. Eko Hari Purnomo
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Correspondence to Nuri Andarwulan.

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Ayu, D.F., Andarwulan, N., Hariyadi, P. et al. Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil. Food Sci Biotechnol 25, 401–407 (2016). https://doi.org/10.1007/s10068-016-0055-1

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  • DOI: https://doi.org/10.1007/s10068-016-0055-1

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