DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0200

UNIKÁTNÍ DERIVÁTY TOKOFEROLU UNIQUE / TOCOPHEROL DERIVATIVES

František Kreps1, Zuzana Krepsová1
1 Ústav potravinárstva a výživy, Fakulta chemickej a potravinárskej technológie, Slovenská technická univerzita v Bratislave, Radlinského 9, 812 37 Bratislava, Slovensko

In this work, we focused on the formation of tocopherol esters with fatty acids during high-temperature food processing. Much more attention is currently being paid to the formation of tocopheryl quinones and other oxidation products of tocopherols. Esters of tocopherols are thus far little-researched products of the reaction of tocopherols with fatty acids. With the help of model experiments, we proved that during laboratory deodorization, but also during the culinary treatment of oils, esters of tocopherols with fatty acids are formed. Their content in deodorized oil is directly proportionally dependent on the content of tocopherols, free fatty acids and the time of deodorization. We found that every commercially available deodorized oil (refined) contains 3–12 mg/kg of tocopherol esters. For the human body, they represent a source of tocopherols, antioxidants whose hydroxyl group was protected from oxidation by a fatty acid.

Keywords: tocopherols, tocopherol esters, deodorization, frying

pages: 200-206, online: 2024



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