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Study of α-, γ-, and δ-tocopherols in the oxidative stability of lard

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Abstract

Effects of α-, γ-, and δ-tocopherols at 0, 50, 100, 250, 500, and 1,000 ppm on the oxidative stability of lard during storage in the dark at 55°C for 7 days were studied by determining headspace oxygen content and peroxide value. The headspace oxygen content of the lard without tocopherol addition decreased from 21.1 to 14.4% and the peroxide value increased from 2.5 to 15.4 meq/kg lard for 7 days. The headspace oxygen depletion and the peroxide value of lard decreased by the addition of α-tocopherol at 50 ppm, but significantly increased at 250, 500, or 1,000 ppm. As the concentration of γ-tocopherol or δ-tocopherol increased, the headspace oxygen depletion and the peroxide value decreased. α-Tocopherol at 250 ppm acted as a prooxidant in the autoxidation of lard. The concentrations of γ- or δ-tocopherol to be applied to improve the autoxidative stability of lard may be 100–250 ppm.

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul Women’s University, Seoul, 139-774, Korea

    Sea Cheol Min

  2. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210, USA

    Robert E. King & David B. Min

Authors
  1. Robert E. King
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  2. David B. Min
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  3. Sea Cheol Min
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Correspondence to Sea Cheol Min.

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King, R.E., Min, D.B. & Min, S.C. Study of α-, γ-, and δ-tocopherols in the oxidative stability of lard. Food Sci Biotechnol 20, 817–822 (2011). https://doi.org/10.1007/s10068-011-0113-7

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  • DOI: https://doi.org/10.1007/s10068-011-0113-7

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