Effect of Tocopherols and Phytosterol on Color Reversion of MCT
Citations Over Time
Abstract
Tocopherols and phytosterols were added to medium chain triacylglycerol (MCT) to study their effect on color reversion of vegetable oils. Four samples with 0, 6,000, 10,000 and 14,000 mg/kg phytosterols were heated at 105°C for 12 h. No significant reduction of phytosterols and obvious color change were found in the four samples. Five samples with 0, 1,000, 2,000, 5,000, 10,000 mg/kg tocopherols were also heated at 105°C for 12 h. About 2 − 5% tocopherols were absent after heating. Reduction of total tocopherol was found linearly related to color darkening. The most significant reduction is α-tocopherol. Reduction of α-tocopherol correlated more with color darkening than that of γ-tocopherol. The conclusion is phytosterol has no effect on color reversion of oils and reduction of α-tocopherol was attributed to be the most important cause of color reversion.
Related Papers
- → Effects of interaction between α-tocopherol, oryzanol, and phytosterol on the antiradical activity against DPPH radical(2019)36 cited
- → Phytosterol-Deficient and High-Phytosterol Diets Developed for Controlled Feeding Studies(2009)44 cited
- → Effect of Tocopherols and Phytosterol on Color Reversion of MCT(2013)7 cited
- → The formation of variants with a reversion of properties of transformed cells. vi. stability of the reverted state(1972)21 cited
- Oleic conversion effect on the tocopherol and phytosterol contents in sunflower oil(2014)