1993 Volume 42 Issue 1 Pages 25-29
The synergistic antioxidant effects of tocopherol (Toc) with L-ascorbyl palmitate (AP) were investigated by the oven test at 60°C and AOM test using lard, palm oil, stripped safflower oil and fish oil.
1) In the oven test, AP showed a rather prooxidant effect but synergistically enhanced the antioxidant effect of the mixed tocopherols concentrate (m-Toc) on lard. On palm oil, AP inhibited oxidation and enhanced the effect of m-Toc. These effects became more pronounced with at increase in the amount of AP, particularly, AP more than 500 ppm, 0.02 % m-Toc was found markedly effective for inhibiting the oxidation of lard and palm oil.
2) Even the addition of AP with m-Toc essentially failed to inhibit the rapid rise in peroxide content of stripped safflower oil and fish oil rich in polyunsaturated fatty acids.
3) Such effects of AP were also observed in the AOM test, and were basically the same as those of L-ascorbyl stearate (AS).
4) In lard and palm oil, the remnant ratio of Toc after 20 d in the oven at 60°C increased with the amounts of AP and AS suggesting the protective effect of AP and AS on oxidative deterioration of Toc.
