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KMID : 1007520110200030817
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Food Science and Biotechnology
2011 Volume.20 No. 3 p.817 ~ p.822
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Study of α-, γ-, and δ-Tocopherols in the Oxidative Stability of Lard
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Robert E. King
David B. Min
Min Sea-Cheol
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Abstract
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Effects of α-, γ-, and δ-tocopherols at 0, 50, 100, 250, 500, and 1,000 ppm on the oxidative stability of lard during storage in the dark at 55oC for 7 days were studied by determining headspace oxygen content and peroxide value. The headspace oxygen content of the lard without tocopherol addition decreased from 21.1 to 14.4% and the peroxide value increased from 2.5 to 15.4 meq/kg lard for 7 days. The headspace oxygen depletion and the peroxide value of lard decreased by the addition of α- tocopherol at 50 ppm, but significantly increased at 250, 500, or 1,000 ppm. As the concentration of γ-tocopherol or δ-tocopherol increased, the headspace oxygen depletion and the peroxide value decreased. α-Tocopherol at 250 ppm acted as a prooxidant in the autoxidation of lard. The concentrations of γ- or δ-tocopherol to be applied to improve the autoxidative stability of lard may be 100-250 ppm.
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KEYWORD
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lard, oxidative stability, α-tocopherol, γ-tocopherol, δ-tocopherol
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