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.