Change of the tocopherol content during the oil processing, storing and use
1996
Jeranek, M. | Weinbrenner, Zs. (Magyar Tudomanyos Akademia, Budapest (Hungary). Kozponti Kemiai Kut. Int.) | Hollo, J. | Kemeny, T. | Zsilak, V. (Unilever Rt. Budapest (Hungary))
Tocopherols, widely distributed in nearly all vegetable fats, are the most important natural antioxidants. In the course of oil processing they are partially destroyed or eliminated by technological treatment. Further decomposition occurs during cooking, frying and long-term storage. The rate of tocopherol content and composition were investigated in different steps of alkali and physical refining as well as hardening technologies. The losses were 10, 30-40 and 0-5 percent. Deep fat frying as a considerable usage of vegetable oil and fats was studied with respects to tocopherols. The decrease was 60-70 percent after 10 fryings
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