Abstract
Effects of minor components on the oxidative and flavor stabilities of edible fats and oils are discussed. Main components of green pigments in edible vegetable oils are pheophytins a and b. Pheophytins can produce the singlet oxygen to accelerate the oxidative deterioration of oils in the presence of light irradiation as well as chlorophylls. Chlorophylls and their derivatives, however act as a free radical scavenger to inhibit the autoxidation of oils under the dark condition.
Carotenoides and tocopherols affect on the photo-and autoxidation of oils, while free fatty acids, mono-, and diglycerides and sterols affect on the flavor stabilities of oils.
