Synthesis and analysis of tocopheryl quinone and tocopherol esters with fatty acids in heated sunflower oil

What is it about?

We focused on the influence of heating at frying temperature, air and accelerated oxidation of sunflower oil on fatty acid and tocopherol degradation. All the results presented in article, consisting of organic syntheses, qualitative and quantitative analysis of alpha-tocopheryl fatty acids as well as oxidation and degradation products of tocopherols and fatty acids. This work describes formation and decomposition of tocopherol degradation products and their kinetic. For the first time we confirmed formation and degradation of tocopheryl fatty acids during oil heating at frying temperature.

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