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Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils

The effect on induction period and tocopherol content after γ-irradiation onsamples of olive oil and seed oils (sunflower and soybean) was determined. In seed oilsamples 0, 100, 200 and 300 ppm of δ-tocopherol were added before irradiation with 1, 2and 3kGy. The results of induction period showed th...

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Bibliographic Details
Published in:International journal of molecular sciences 2007-06, Vol.8 (6), p.533-540
Main Authors: Lalas, Stavros, Gortzi, Olga, Tsaknis, John, Sflomos, Konstantinos
Format: Article
Language:English
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Summary:The effect on induction period and tocopherol content after γ-irradiation onsamples of olive oil and seed oils (sunflower and soybean) was determined. In seed oilsamples 0, 100, 200 and 300 ppm of δ-tocopherol were added before irradiation with 1, 2and 3kGy. The results of induction period showed that, after irradiation, all samplespresented a significant decreased in resistance to oxidation. However, this decrease wasminimized when δ-tocopherol was added. Irradiation significantly decreased the level oftocopherols. δ-Tocopherol appeared more sensitive in irradiation process than α- andγ-tocopherol. The addition of δ-tocopherol significantly reduced, in most cases, thedepletion of the other tocopherols.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/i8060533