A1 Refereed original research article in a scientific journal
A multivariate study of alpha-tocopherol and hydroperoxide interaction during the oxidation of methyl linoleate
Authors: Kamal-Eldin A, Makinen M, Lampi AM, Hopia A
Publisher: SPRINGER-VERLAG
Publication year: 2002
Journal:: European Food Research and Technology
Journal name in source: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Journal acronym: EUR FOOD RES TECHNOL
Volume: 214
Issue: 1
First page : 52
Last page: 57
Number of pages: 6
ISSN: 1438-2377
DOI: https://doi.org/10.1007/s002170100392
Abstract
Interactions between alpha-tocopherol (alpha-TOH) and lipid hydroperoxides (LOOH) during the oxidation of methyl linoleate were studied in a model system using the response surface methodology statistical technique. When no alpha-TOH is present, LOOH had only slight pro-oxidative effects on the oxidation of methyl linoleate. High initial levels of alpha-TOH caused increased consumption and loss of efficiency for this antioxidant. The time for alpha-TOH consumption and the induction period for the oxidation of methyl linoleate were increased by increasing initial alpha-TOH concentration but were decreased by increasing initial LOOH as well as by interactions between LOOH and alpha-TOH. Interactions among LOOH molecules and between LOOH and alpha-TOH molecules had negative effects on the stability of alpha-TOH and the rate of oxidation of methyl linoleate as evidenced by the rate of alpha-TOH consumption, the rate of LOOH formation, the ratio of cis,trans/trans,trans LOOH and the rates of formation of hydroxy and ketodiene compounds during the induction period. Thus, the efficiency of alpha-TOH as an antioxidant is determined by, as yet unknown, interactions involving alpha-TOH and/or LOOH which are both present during the induction period.
Interactions between alpha-tocopherol (alpha-TOH) and lipid hydroperoxides (LOOH) during the oxidation of methyl linoleate were studied in a model system using the response surface methodology statistical technique. When no alpha-TOH is present, LOOH had only slight pro-oxidative effects on the oxidation of methyl linoleate. High initial levels of alpha-TOH caused increased consumption and loss of efficiency for this antioxidant. The time for alpha-TOH consumption and the induction period for the oxidation of methyl linoleate were increased by increasing initial alpha-TOH concentration but were decreased by increasing initial LOOH as well as by interactions between LOOH and alpha-TOH. Interactions among LOOH molecules and between LOOH and alpha-TOH molecules had negative effects on the stability of alpha-TOH and the rate of oxidation of methyl linoleate as evidenced by the rate of alpha-TOH consumption, the rate of LOOH formation, the ratio of cis,trans/trans,trans LOOH and the rates of formation of hydroxy and ketodiene compounds during the induction period. Thus, the efficiency of alpha-TOH as an antioxidant is determined by, as yet unknown, interactions involving alpha-TOH and/or LOOH which are both present during the induction period.
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