1. Effect of α-tocopherol, α-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant-stripped canola oil (Brassica sp.) at high temperature
- Author
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Lilia Masson, Jaime Ortiz, Paz Robert, Karla Tapia, Carmen Dobaganes, Nalda Romero, and Karina González
- Subjects
Vitamin ,chemistry.chemical_classification ,food.ingredient ,Antioxidant ,biology ,medicine.medical_treatment ,Brassica ,General Medicine ,biology.organism_classification ,Analytical Chemistry ,Pigment ,chemistry.chemical_compound ,food ,chemistry ,visual_art ,Botany ,visual_art.visual_art_medium ,medicine ,Tocopherol ,Tocotrienol ,Food science ,Canola ,Carotenoid ,Food Science - Abstract
The antioxidant effects of tocols (α-tocopherol and α-tocotrienol) and Rosa mosqueta shell extract added to antioxidant-stripped canola oil (TCO) were evaluated and compared with the non-stripped oil (CO) under the same conditions. Seven oil systems were subjected to thermal treatment at 180 °C for 18 h. Polar compounds formation, degradation of tocols and carotenoid pigments were studied. The addition of Rosa mosqueta shell extract gave a great stability to TCO, similar to CO, with a low polar compound formation and a high retention of α-tocopherol compared with other TCO samples, which suggested the protective action of the minor components present in the extract. Alpha-tocopherol showed a higher effectiveness than α-tocotrienol at high temperature. However, an increase in the level of α-tocopherol did not improve its action.
- Published
- 2007
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