Antioxidant properties of lipoic and dihydrolipoic acid in vegetable oils and lard.

摘要

Antioxidative properties of lipoic and dihydrolipoic acid when added to lard and various vegetable oils [safflower, sunflower, soybean and olive oils] were investigated using the Rancimat test. When lipoic and dihydrolipoic acids were present in the oils and lard in high concn., they acted as antioxidants, although prooxidant effects occurred at low concn. Fats containing lower levels of polyunsaturated fatty acids were better stabilized than those containing high levels. Mixtures of ascorbyl palmitate with lipoic acid or dihydrolipoic acid were more effective than the separate acids. There were additive as well as synergistic effects. The antioxidant effect of ascorbyl palmitate limited by solubility could be increased considerably by combining it with lipoic or dihydrolipoic acid. [From En summ.] [Formerly Zeitschrift fuer Lebensmittel-Unterschung und - Forschung A/Food Research and Technology up to and including Volume 208.]