Effect of α- and γ-tocopherols on thermal polymerization of purified high-oleic sunflower triacylglycerols

Anna Maija Lampi, Afaf Kamal-Eldin

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114 Citations (Scopus)


The antipolymerization effects of α- and γ-tocopherols were compared in model systems composed of purified high-oleic sunflower triacylglycerols at 180°C. γ-Tocopherol was much more effective as an antipolymerization inhibitor than α-tocopherol, partly due to lower oxidizability/disappearance. Purified triacylglycerols of sunflower, rapeseed, and high-oleic sunflower oils were less stable than their nonpurified forms containing tocopherols. Results confirmed that tocopherols per se can act as antipolymerization agents in high-oleic oils at frying temperatures. No synergism was observed when α- and γ-tocopherols were present together although larger amounts of residuals were left for both tocols. Results suggested that high-oleic/high-γ-tocopherol oils (such as high-oleic canola and high-oleic soybean oils) may provide better frying oils than high-oleic/high-α-tocopherol oils (such as hieh-oleic sunflower oil).

Original languageEnglish
Pages (from-to)1699-1703
Number of pages5
JournalJAOCS, Journal of the American Oil Chemists' Society
Issue number12
Publication statusPublished - 1998
Externally publishedYes


  • Antioxidant
  • Antipolymerization
  • High-oleic triacylglycerols
  • Rapeseed oil
  • Sunflower seed oil
  • Thermooxidation
  • α-tocopherol
  • γ-tocopherol

ASJC Scopus subject areas

  • General Chemical Engineering
  • Organic Chemistry


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