ABSTRACT
As expected, the antioxidant activity of tocopherol blends is strongly affected by their composition. We found that at 1500 µg/g total tocopherol, the rate of formation of hydroperoxides in purified fish oil at 30°C decreased markedly with an increasing ratio of γ-TOH + δ-TOH to that of α-TOH. However, the addition of more tocopherol, in the form of 500 µg/g γ-TOH and 500 µg/g δ-TOH, to fish oil already containing 500 µg/g α-TOH, had a negative effect on the oil stability eval-
Initial tocopherol concentration (µg/g)
A ve
ra ge
to co
ph er
ol c
on su
m pt
io n
[µµ g /(g
⋅⋅d )]
Fig. 2.7. Relationships between the average rate of tocopherol consumption and the initial tocopherol concentration in purified fish oil with α-tocopherol (TOH), γ-TOH, or δTOH held at 30°C in the dark. Source: Reprinted with permission from Kulås and Ackman (2001b).
