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http://dx.doi.org/10.3746/jfn.2007.12.3.131

Formation Kinetic Study of Thermal Products of Tocopherols  

Chung, Hae-Young (Dept. of Food and Nutrition, Kyungwon University)
Publication Information
Preventive Nutrition and Food Science / v.12, no.3, 2007 , pp. 131-134 More about this Journal
Abstract
The kinetic analyses for thermal products of alpha-, gamma- and delta-tocopherols during heating as functions of temperature and time were studied. Alpha-, gamma- and delta-tocopherols dissolved in glycerol were heated at $100{\sim}200^{\circ}C$ for $5{\sim}60$ min. The thermal products were separated by hexane extraction and analyzed by HPLC using a reversed phase ${\mu}-Bondapak$ $C_{18}-column$ with two kinds of elution solvents in a gradient mode. The formation kinetics of thermal products of tocopherols followed a first-order kinetic model. The formation rate of thermal products of tocopherols was dependent on heating temperatures and heating times. The activation energy and enthalpy for the thermal products of ${\gamma}-and$ ${\delta}-tocopherols$ were higher than those for ${\alpha}-tocopherol$ as in the case of the oxidative degradation kinetics of tocopherol. The magnitude order of the activation energy was ${\gamma}->{\delta}->{\alpha}-tocopherol$.
Keywords
tocopherols; thermal degradation products; kinetics;
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Times Cited By KSCI : 3  (Citation Analysis)
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