Advertisement

Journal of the American Oil Chemists’ Society

, Volume 53, Issue 11, pp 673–676 | Cite as

Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep-fat frying conditions

  • E. Yuki
  • Y. Ishikawa
Technical
  • 210 Downloads

Abstract

The tocopherol contents and active oxygen method values of nine vegetable oils were determined and compared before and after the oils were treated under simulated deep-fat frying conditions. The saturated oils, coconut and palm, had much higher initial active oxygen method values than the unsaturated oils, soybean, safflower, etc., but the treatments caused a much sharper decrease of the active oxygen method value in saturated oils than in unsaturated ones. The ratio of tocopherol loss after treatment is also much greater in the saturated oils than the unsaturated ones. A similar tendency was observed when the saturated oils enriched with commercial tocopherol mixture were treated under the same conditions.

Keywords

Rice Bran Tocol Tocopherol Content Active Oxygen Method Stainless Steel Beaker 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Melnick, D., F.H. Luckmann, and C.M. Gooding, JAOCS 35:271 (1958).Google Scholar
  2. 2.
    Ota, S., A. Mukai, and I. Yamamoto, Yukagaku 12:409 (1963).Google Scholar
  3. 3.
    Ita, S., A. Mukai, and I. Yamamoto, Ibid. 13:264 (1964).Google Scholar
  4. 4.
    Ota, S., N. Iwata, and M. Morita, Ibid. 13:210 (1964).Google Scholar
  5. 5.
    Ota, S., Ibid. 13:269 (1964).Google Scholar
  6. 6.
    Ota, S., A. Mukai, N. Iwata, I. Yamamoto, and M. Morita, Ibid. 13:471 (1964).Google Scholar
  7. 7.
    Krishnamurthy, R.G., I. Kawada, and S.S. Chang, JAOCS 42:878 (1965).PubMedCrossRefGoogle Scholar
  8. 8.
    Kawada, T., R.G. Krishnamurthy, B.D. Mookherjee, and S.S. Chang, Ibid. 44:131 (1967).CrossRefGoogle Scholar
  9. 9.
    Krishnamurthy, R.G., and S.S. Chang, Ibid. 44:136 (1967).CrossRefGoogle Scholar
  10. 10.
    Yasuda, K., B.R. Reddy, and S.S. Chang, Ibid. 45:625 (1968).Google Scholar
  11. 11.
    Reddy, B.R., K. Yasuda, R.G. Krishnamurthy, and S.S. Chang, Ibid. 45:629 (1968).Google Scholar
  12. 12.
    Paulose, M.M., and S.S. Chang, Ibid. 50:147 (1973).PubMedGoogle Scholar
  13. 13.
    Sims, R.J., and H.D. Stahl, Bakers Dig. 44(5):50 (1970).Google Scholar
  14. 14.
    Roth, H., and S.P. Rock, Ibid. 44(4):38, 66 (1970).Google Scholar
  15. 15.
    Roth, H., and S.P. Rock, Ibid. 44(5):38, 42 (1970).Google Scholar
  16. 16.
    Yuki, E., Yukagaku 16:351, 410, 449, 499, 545, 600, 654 (1967).Google Scholar
  17. 17.
    Yuki, E., Ibid. 17:19, 61, 232, 295, 341 (1968).Google Scholar
  18. 18.
    Dugan, L., and H.R. Kraybill, JAOCS 33:527 (1956).Google Scholar
  19. 19.
    Yuki, E., Yukagaku 20:488 (1971).Google Scholar
  20. 20.
    Kuwahara, M., H. Uno, A. Fujiwara, T. Yoshikawa, and I. Uda, Nippon Shokuhin Kogyo Gakkaishi 18:64, 71 (1971).Google Scholar
  21. 21.
    Pokorny, J., Nguyen-Thien Luan, and G. Janicek, Sb. Vys. Sk. Chem.-Technol. Praze, Potraviny E39:29 (1973).Google Scholar
  22. 22.
    Mahon, J.H., and R.A. Chapman, Anal. Chem. 26:1195 (1954).CrossRefGoogle Scholar
  23. 23.
    Harada, I., Y. Saratani, and M. Ishikawa, Nogei Kagaku Kaishi 34:351 (1960).Google Scholar
  24. 24.
    Schmidt, H.E., Fette Seifen Anstrichm. 70:63 (1968).CrossRefGoogle Scholar
  25. 25.
    Slover, H.T., J. Lehmann, and R.J. Valis, JAOCS 46:417 (1969).PubMedCrossRefGoogle Scholar
  26. 26.
    Henick, A.S., M.F. Benca, and J.H. Mitchell, Ibid. 31:88 (1954).CrossRefGoogle Scholar
  27. 27.
    Frankel, E.N., C.D. Evans, and J.C. Cowan, Ibid. 34:544 (1957).Google Scholar
  28. 28.
    Evans, C.D., E.N. Frankel, and P.M. Cooney, Ibid. 36:73 (1959).CrossRefGoogle Scholar
  29. 29.
    Frankel, E.N., C.D. Evans, and P.M. Cooney, J. Agr. Food Chem. 7:438 (1959).CrossRefGoogle Scholar
  30. 30.
    Stirton, A.J., J. Turner, and R.W. Riemanschneider, Oil Soap 22:81 (1945).CrossRefGoogle Scholar
  31. 31.
    Yuki, E., Y. Ishikawa, and T. Okabe, Yukagaku 23:489 (1974).Google Scholar

Copyright information

© The American Oil Chemists’ Society 1976

Authors and Affiliations

  • E. Yuki
    • 1
  • Y. Ishikawa
    • 1
  1. 1.Hiroshima Food Research InstituteHiroshimaJapan

Personalised recommendations