Studies on the Improvement of Antioxidant Effect of Tocopherols. III.

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  • トコフェロールの抗酸化効果向上に関する研究 (第3報)
  • トコフェロール ノ コウ サンカ コウカ コウジョウ ニカンスルケンキュウ 3
  • Synergistic Effect of Monoacylglyceryl Citrate, Malate, and Succinate
  • モノグリセリドのクエン酸, リンゴ酸, 及びコハク酸エステルとの相乗効果

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The synergistic antioxidant effect of tocopherol (Toc) and monoacylglyceryl citrate, malate, and succinate in lard and palm oil was investigated by the oven test at 60°C and the AOM test. The antioxidant effect of these esters was also studied.<BR>1) The results of the oven test indicated that monoacylglyceryl citrate (MGC) showed little antioxidant effect in the lard, while no effect was observed in the palm oil.<BR>2) In the oven test, it was indicated that MGC controlled an increase of POV in the initial stage of the induction period of lard added Toc of 0.01% or less, and contributed to further increase in the antioxidant effect of Toc. Hewever, the effect was reduced by adding MGC together with Toc of 0.02% or more. On the other hand, Toc in the palm oil was not affected by the addition of MGC.<BR>3) In the case of the AOM test, MGC was useless for improvement of the antioxidant effect of Toc.<BR>4) Monoacylglyceryl malate and succinate in the lard showed little antioxidant effect, and also indicated increase in the antioxidant effect of Toc as well as MGC.

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