ORIGINAL RESEARCH
Comparison of the Effect of Vitamins A and E on
Aging Processes of Edible Vegetable Oils
E. Niedworok, A. Bielaszka
Department of Human Nutrition, Faculty of Public Health, Medical University of Silesia, 41-902 Bytom, Piekarska 18, Poland
Pol. J. Environ. Stud. 2007;16(6):861-865
KEYWORDS
ABSTRACT
One of the final products of aging processes of edible oils is malondialdehyde (MDA).The investigated
oils (rapeseed oil, refined olive oil grape seed oil) with the addition of vitamins were tested with accelerated
aging test Schaal Oven. Every 24 hours the concentration of MDA was determined. The results showed that in
rapeseed oil the highest concentration of MDA (1.59µM/dm3) was detected in the samples containing vitamin E
and also in a mixture of vitamins A and E after 168 hours. The highest concentration of MDA in grape seed oil,
about 1.54µM/dm3, was observed in the samples with vitamin A after 72 hours. For olive oil it was shown that
the highest amount of MDA was detected to be 1.29µM/dm3 in the samples with vitamin A after 168 hours.
Share
RELATED ARTICLE
| eISSN: | 2083-5906 |
| ISSN: | 1230-1485 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
