α-Tocopherol is generally the only tocopherol naturally present in oils from marine fish, and its concentration is low. To reduce the susceptibility of fish oils to oxidation and adverse flavour formation, further antioxidant protection is needed. This lecture summarises our findings when studying the properties of the three vitamin E-compounds most commonly found in vegetable oils, α-, γ, and δ-tocopherol (TOH), on the formation of both hydroperoxides and secondary oxidation products in fish oil within the induction period of the oil samples. These findings are also compared to results obtained in other lipid systems.
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