Author
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WARNER, KATHLEEN |
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Submitted to: Proceedings Sunflower Research Workshop
Publication Type: Proceedings Publication Acceptance Date: 7/13/1999 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Fatty acid composition of oil is well known to affect the quality and stability of oils, but fatty acid types and amounts are not the only factors that affect quality and stability. Based on our previous research, we know that minor oil constituents such as tocopherols play an important role in quality and stability of oils. Natural oils have a wide range of tocopherol levels. For example, soybean oil is low in alpha-tocopherol and high in gamma- and delta-tocopherols. On the other hand, sunflower is high in alpha-tocopherol and low in gamma- and delta-tocopherols. These differences in tocopherol contents may help partly explain why there are differences in the oxidative stabilities of sunflower and soybean oils. The objectives of this work were to determine oxidative and flavor stability of purified soybean and sunflower oils containing various levels and ratios of pure alpha, gamma, and delta tocopherols. |
