Abstract
The synergistic antioxidant effect of tocopherol (Toc) and monoacylglyceryl citrate, malate, and succinate in lard and palm oil was investigated by the oven test at 60°C and the AOM test. The antioxidant effect of these esters was also studied.
1) The results of the oven test indicated that monoacylglyceryl citrate (MGC) showed little antioxidant effect in the lard, while no effect was observed in the palm oil.
2) In the oven test, it was indicated that MGC controlled an increase of POV in the initial stage of the induction period of lard added Toc of 0.01% or less, and contributed to further increase in the antioxidant effect of Toc. Hewever, the effect was reduced by adding MGC together with Toc of 0.02% or more. On the other hand, Toc in the palm oil was not affected by the addition of MGC.
3) In the case of the AOM test, MGC was useless for improvement of the antioxidant effect of Toc.
4) Monoacylglyceryl malate and succinate in the lard showed little antioxidant effect, and also indicated increase in the antioxidant effect of Toc as well as MGC.
