International Journal of Molecular Sciences | |
Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils | |
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
© 2007 by MDPI
【 预 览 】
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