Vitamin E Research Today is a free monthly online journal that collates and summarizes the latest research about Vitamin E, including details on benefits, dosage, supplements, antioxidants. | ||||||||
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Effect of elevated temperature on development of tocopherolquinones in oils.Rennick KA, Warner K NCAUR, Agricultural Research Service, U.S. Department of Agriculture, 1815 North University Street, Peoria, Illinois 61604, USA. Studies were conducted to determine the formation of tocopherolquinones (TOCQ) in heated sunflower (SUN) and soybean (SBO) oils with and without enrichment with added alpha-tocopherol (alpha-TOC). Samples of the heated oils were extracted with acidified hot methanol and analyzed for changes in TOC contents and TOCQ levels by high-performance liquid chromatography (HPLC). In the oils without added alpha-TOC, the alpha-TOC in SUN significantly decreased from 829 ppm at 0 h to 183 ppm at 5 h and to 0 ppm by 10 h. In contrast, alpha-TOCQ increased from 0 ppm at 0 h to 87 ppm at 5 h and 104 ppm at 10 h. The level of alpha-TOC in SBO decreased from 138 ppm at 0 h to 99 and 98 ppm after 5 and 10 h, respectively, with an increase in alpha-TOCQ from 0 ppm at 0 h to 29 ppm at 5 h and 53 ppm at 10 h. In the oils with added alpha-TOC, the alpha-TOC in the SUN decreased rapidly from 1128 ppm at 0 h to 225 ppm at 5 h and 28 ppm at 10 h; however, the alpha-TOC in the SBO was 1176 ppm at 0 h, 367 ppm by 5 h, and 242 ppm at 10 h. There was a corresponding increase of alpha-TOCQ in SUN with added alpha-TOC from 0 ppm at 0 h, 127 ppm at 5 h, and 164 ppm at 10 h, whereas the alpha-TOCQ in SBO with added alpha-TOC changed from 0 ppm initially to 159 ppm by 5 h and 187 ppm at 10 h. As expected, SUN with no added alpha-TOC formed significantly more alpha-TOCQ than the SBO. However, SBO with added alpha-TOC had significantly more alpha-TOCQ than the SUN with added alpha-TOC even though the alpha-TOC levels at 0 h were similar. These results indicate that TOCQs are formed easily from the decomposition of alpha-TOC and could be potential antioxidants even as alpha-TOC decomposes. Published 15 March 2006 in J Agric Food Chem, 54(6): 2188-92.
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