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Effect of temperature and addition of α-tocopherol on the oxidation of trilinolein model systems

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Lipids

Abstract

The effects of temperature and addition of α-tocopherol were evaluated in trilinolein model systems through quantification of oxidized TAG monomers, dimers, and polymers following oxidation at different temperatures. Samples of trilinolein without and with 250 and 500 mg/kg α-tocopherol added were stored at 25, 60, and 100°C. Quantification of oxidized monomers, dimers, and polymers by a combination of adsorption and exclusion chromatography provided a useful measurement for studying the evolution of oxidation. Results showed that the amounts of primary oxidation compounds (trilinolein oxidized monomers) that accumulated during the induction period decreased as the temperature increased, indicating that the slope of the initial linear stage of oxidation depended on temperature. The end of the induction period was marked by a sharp increase in the levels of total oxidation compounds, the initiation of polymerization, and the loss of α-tocopherol. Addition of α-tocopherol did not prevent, but rather delayed, formation of trilinolein oxidized monomers and the initiation of polymerization.

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Abbreviations

DIM:

trilinolein dimers

HPSEC:

high-performance sizeexclusion chromatography

IP:

induction period

LLL:

trilinolein

LLL-250:

trilinolein with 250 mg/kg α-tocopherol added

LLL-500:

trilinolein with 500 mg/kg α-tocopherol added

oxMON:

oxidized monomers

POL:

trilinolein polymers

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Authors and Affiliations

  1. Instituto de la Grasa (CSIC), Avda. Padre García Tejero, 4, 41012, Sevilla, Spain

    Gloria Márquez-Ruiz, Manuel Martín-Polvillo & Carmen Dobarganes

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  1. Gloria Márquez-Ruiz
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  2. Manuel Martín-Polvillo
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  3. Carmen Dobarganes
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Correspondence to Carmen Dobarganes.

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Márquez-Ruiz, G., Martín-Polvillo, M. & Dobarganes, C. Effect of temperature and addition of α-tocopherol on the oxidation of trilinolein model systems. Lipids 38, 233–240 (2003). https://doi.org/10.1007/s11745-003-1056-2

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  • DOI: https://doi.org/10.1007/s11745-003-1056-2

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