Summary
Comparison of the antioxidative properties of α-, β,γ-, and δ-tocopherols at concentrations of 0.02% and 0.1% tocopherol in lard have been made by means of a modified Swift Stability Test at 100°C. In order of increasing antioxidative effectiveness, the tocopherols are: α, β, γ, and δ.
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Additional information
The subject matter of this paper has been undertaken in cooperation with the Committee on Food Research of the Quartermastor Food & Container Institute for the Armed Forces. The opinions or conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the War Department.
Contribution No. 653 from the Department of Chemistry, University of Pittsburgh.
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Griewahn, J., Daubert, B.F. Delta-tocopherol as an antioxidant in lard. J Am Oil Chem Soc 25, 26–27 (1948). https://doi.org/10.1007/BF02553638
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DOI: https://doi.org/10.1007/BF02553638