Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils

International Journal of Molecular Sciences

Stavros Lalas²  Olga Gortzi²  John Tsaknis¹ 

[1] Department of Food Technology, Technological Educational Institution (T.E.I.) of Athens, Egaleo, Athens, GR-12210, Greece; E-mail:;Department of Food Technology, Technological Educational Institution (T.E.I.) of Larissa, Karditsa, GR-43100, Greece; E-mail:

关键词: γ-irradiation;    lipids;    oxidation;    tocopherol;   

DOI  :  10.3390/i8060533

来源: mdpi

【 摘 要 】

The effect on induction period and tocopherol content after γ-irradiation on samples of olive oil and seed oils (sunflower and soybean) was determined. In seed oil samples 0, 100, 200 and 300 ppm of δ-tocopherol were added before irradiation with 1, 2 and 3kGy. The results of induction period showed that, after irradiation, all samples presented a significant decreased in resistance to oxidation. However, this decrease was minimized when δ-tocopherol was added. Irradiation significantly decreased the level of tocopherols. δ-Tocopherol appeared more sensitive in irradiation process than α- and γ-tocopherol. The addition of δ-tocopherol significantly reduced, in most cases, the depletion of the other tocopherols.

【 授权许可】

Unknown   
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