Oxidation at elevated temperatures: Competition between α-tocopherol and unsaturated triacylglycerols

Tom Verleyen, Afaf Kamal-Eldin, Revilija Mozuraityte, Roland Verhé, Koen Dewettinck, Andre Huyghebaert, Wim De Greyt

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)


The competitive oxidation between α-tocopherol and unsaturated fatty acyls at thermoxidation conditions (180 and 240°C) was evaluated using purified triacylglycerols from nine fats and oils (refined coconut, palm, tallow, olive, high oleic sunflower, sunflower, corn, soybean, and flaxseed oil). α-Tocopherol degraded faster in less unsaturated lipids and a linear correlation between the iodine value (x) and the residual tocopherol content (y) was obtained after 2 h of heating at 240°C (y = 3.72x + 137.5, R2 = 0.9463). The formation of polar oxidation products was established and the results were explained by a non-selective oxidation of unsaturated fatty acyls and α-tocopherol by highly reactive alkoxyl and hydroxyl radicals generated by decomposition of hydroperoxides.

Original languageEnglish
Pages (from-to)228-233
Number of pages6
JournalEuropean Journal of Lipid Science and Technology
Issue number4
Publication statusPublished - Aug 15 2002
Externally publishedYes


  • Competitive oxidation
  • Triacylglycerols
  • α-Tocopherol

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • General Chemistry
  • Industrial and Manufacturing Engineering


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