Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ


  • M. G. da Silva Center for Science and Food Quality, Institute of Food Technology
  • C. A. S. Almeida Center for Science and Food Quality, Institute of Food Technology
  • A. M. R. O. Miguel Center for Science and Food Quality, Institute of Food Technology
  • B. H. Gomide Center for Science and Food Quality, Institute of Food Technology
  • E. S.B. Parra Center for Science and Food Quality, Institute of Food Technology
  • N. Bragagnolo Department of Food Sciences, School of Food Engineering, University of Campinas



Annatto seeds, Garlic, Oregano, Rosemary, Storage, Temperature of storage


The tocopherol contents of refined soybean oil with the addition of rosemary, oregano, garlic, annatto seeds and TBHQ was evaluated during storage at 25 °C and 35 °C for twelve months, in comparison with a control soybean oil without the antioxidant addition. The method proposed to assess the tocopherol content was validated and the uncertainty estimation was determined. The method presented adequate linearity and precision, accuracy between 93% and 103% and expanded uncertainty of 2%. The contents of α-, γ- and δ-tocopherols of all the tested soybean oils remained constant during the storage at 25 °C and 35 °C regardless of antioxidant addition, while β-tocopherol content decreased. The addition of a mixture of rosemary, oregano, garlic and annatto seeds increased the concentration of γ- and δ-tocopherol. The oil with spices presented a similar behavior to that of the oil with the addition of TBHQ.


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How to Cite

da Silva MG, Almeida CAS, Miguel AMRO, Gomide BH, Parra ES, Bragagnolo N. Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ. grasasaceites [Internet]. 2013Sep.30 [cited 2023Jan.28];64(4):378-86. Available from: