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Determination of tocopherols as lipid antioxidants in vegetable oils and animal fats

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Abstract

The content of vitamin E (tocopherols) in natural vegetable oils and fats has been determined by microcalorimetry. This technique belongs to kinetic methods for determining vitamin E, which are based on the capacity of tocopherol to inhibit liquid-phase radical oxidation reactions. It has been shown on a model reaction of initiated oxidation of cumene that fatty oils inhibit the radical reaction with an induction period proportional to the content of tocopherols in oil. From experimental curves, the content of tocopherols in oils obtained by different technological methods has been estimated. It has been shown that the amount of tocopherols is an indicator of the oil quality; therefore, the method proposed can be used to control the way of oil manufacture, oil quality, and the presence of synthetic antioxidants.

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Authors and Affiliations

  1. Institute of Petroleum Chemistry, Siberian Branch, Russian Academy of Sciences, Akademicheskii pr. 3, Tomsk, 634021, Russia

    N. V. Sizova

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  1. N. V. Sizova
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Correspondence to N. V. Sizova.

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Original Russian Text © N.V. Sizova, 2013, published in Khimiya Rastitel’nogo Syr’ya, 2013, No. 1, pp. 157–163.

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Sizova, N.V. Determination of tocopherols as lipid antioxidants in vegetable oils and animal fats. Russ J Bioorg Chem 40, 800–805 (2014). https://doi.org/10.1134/S1068162014070164

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  • DOI: https://doi.org/10.1134/S1068162014070164

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