2.2.6 Assessment of antioxidant activities of purified
γ-tocopherol compared with α- and δ-tocopherol
Lard was heated in a water bath at 50 °C until it liquified completely.
α-, γ-, and δ-tocopherol with concentrations of 0, 50, 150, 250, 500,
and 1000 mg/kg were added to lard, respectively. Oxidative stability
tests were subsequently performed at 120 °C using Rancimat (Upadhyay and
Mishra 2016) (892 model, Metrohm, Switzerland) with an air velocity of
20 L/h. The stability of lard sample was expressed in terms of Induction
Period (IP) value.