Effects of Tocopherols on Oxidative Stability of Margarine

Abstract

Tocopherols are the most important natural antioxidants which are now added to edible oils. Each individual tocopherol (α, γ and δ) was added to the oil phase of margarine in 0 (control), 100, 250, and 500 ppm. Antioxidative activity was evaluated through oven test (at 60 ± 1 º C in 5 days and measuring peroxide value and anisidine value) and Ransimat test (110 ± 1 º C). Antioxidative activity increased progressively as concentration of δ-tocopherol increased. As the concentration of γ-tocopherol increased from 0 to 100, and 250 ppm, oxidation of oil phase decreased. At 500 ppm, α-tocopherol acted as a prooxidant and γ-tocopherol did not have any noticable effect, but δ-tocopherol acted as an antioxidant.The order of antioxidative activity of tocopherols was: α- < γ- < δ-.