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The autoxidative behavior of vegetable and animal fats

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Oil & Soap

Summary

The kinetics of the oxidation of tocopherol (vitamin E) during the induction period of animal and vegetable fats were studied by photometric methods. The concentration of tocopherol and the nature and origin of the substrate fat markedly influence the course of the oxidation.

Tocoquinones were recognized as the immediate oxidation products of tocopherols in animal and vegetable fats. Chroman-5,6-quinones also appeared during the course of the induction period of the vegetable fats but never during the autoxidation of animal fats even when tocopherol had been added to them. These antioxygenic o-quinones retarded the accumulation of fat peroxides in vegetable fats after the complete disappearance of the tocopherols. The successive action of these two antioxidants explains the absence of sharp induction periods in vegetable fats.

When employed at higher levels, tocopherols are decreasingly effective as antioxidants. This accounts for the previously recognized ineffectiveness of tocopherols and inhibitol concentrates when added to vegetable fats.

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Authors and Affiliations

  1. Biochemical Laboratory, State University of Iowa, Iowa City, Iowa

    Calvin Golumbic

Authors
  1. Calvin Golumbic
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Additional information

Presented in part before the Division of Food and Agricultural Chemistry, American Chemical Society Meeting, St. Louis, Missouri, 1941.

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Golumbic, C. The autoxidative behavior of vegetable and animal fats. Oil Soap 20, 105–107 (1943). https://doi.org/10.1007/BF02585902

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  • DOI: https://doi.org/10.1007/BF02585902

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