Antioxidative potential of tocotrienols and tocopherols in coconut fat at different oxidation temperatures

Karl Heinz Wagner, Florian Wotruba, Ibrahim Elmadfa

Veröffentlichungen: Beitrag in FachzeitschriftArtikelPeer Reviewed


The objective of this study was to compare the stabilizing effects of tocotrienols and their corresponding tocopherols at 60 °C and 160 °C. Stability was determined in coconut fat by observing the Oil Stability Index (OSI), the peroxide value (POV) and conjugated dienes (CD), α-and β-tocotrienols as well as α-tocopherol induced susceptibility of the systems against oxidative deterioration and reduced the life time of coconut fat. δ-and γ-tocotrienols increased the fat's shelf-life at ambient temperature (60 °C). At frying conditions the antioxidative potential increased in the following order: (α<γ<δ (Tocopherols) α<β<γ<δ (Tocotrienols). Under these conditions γ-and δ-tocotrienols were significantly more active than their corresponding tocopherols. Irrespective of the temperature employed, the protective effects of tocochromanols were dose dependent at 160 °C (mg/kg): 1000>500>100 (tocotrienols) and 5000 > 2000 > 1000 > 100 (tocopherols). Among the tested antioxidants δ-tocopherol and δ-tocotrienol were found to be most efficient against lipid oxidation both at 60 °C and at 160 °C. This study showed, that γ-and δ-tocotrienols, similar to the much better investigated tocopherols, are good food antioxidants to enhance shelf-life of coconut fat both at frying and at low temperature.

Seiten (von - bis)746-751
FachzeitschriftEuropean Journal of Lipid Science and Technology
PublikationsstatusVeröffentlicht - Nov. 2001

ÖFOS 2012

  • 303009 Ernährungswissenschaften