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This study evaluated how tocopherol homologue degradation relates to the lipid oxidation lag phase in refined soybean oil (RSO) and stripped soybean oil (SSO). Tocopherol depletion, lipid hydroperoxides, and headspace hexanal were monitored during accelerated oxidation at 55 \u00b0C. In RSO, \u03b1-tocopherol depletion coincided with the end of the hexanal lag phase (12 days), despite 56% and 74% of (\u03b3+\u03b2)- and \u03b4-tocopherol remaining, respectively, suggesting limited antioxidant contributions from these homologues. In contrast, in SSO, all tocopherol homologues, whether added individually or in combinations, were depleted by more than 90% by the end of the lag phase, indicating that each homologue actively participated in inhibiting lipid oxidation. These differences are likely related to association colloids in refined oils that restrict homologue activity, highlighting opportunities to improve shelf life by enhancing tocopherol effectiveness.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c02559","type":"journal-article","created":{"date-parts":[[2026,6,5]],"date-time":"2026-06-05T09:17:59Z","timestamp":1780651079000},"page":"18281-18289","source":"Crossref","is-referenced-by-count":0,"title":["Understanding the\nRole of Individual Tocopherol Homologues\non the Shelf Life of Refined Soybean Oil"],"prefix":"10.1021","volume":"74","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6858-5904","authenticated-orcid":true,"given":"Maria Victoria","family":"Acevedo-Estupinan","sequence":"first","affiliation":[{"name":"University of Massachusetts , , , ,","place":["Amherst, Massachusetts, United States, 01003"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pinar","family":"Gumus","sequence":"additional","affiliation":[{"name":"University of Massachusetts , , , ,","place":["Amherst, Massachusetts, United States, 01003"]},{"name":"Kilis 7 Aralik University , , ,","place":["Kilis, Turkey, 79000"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carolina","family":"Cantele","sequence":"additional","affiliation":[{"name":"University of Massachusetts , , , ,","place":["Amherst, Massachusetts, United States, 01003"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ipek","family":"Bayram","sequence":"additional","affiliation":[{"name":"University of Massachusetts , , , ,","place":["Amherst, Massachusetts, United States, 01003"]},{"name":"Middle East Technical University , , ,","place":["Ankara, Turkey, 06800"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5159-4123","authenticated-orcid":true,"given":"Eric A.","family":"Decker","sequence":"additional","affiliation":[{"name":"University of Massachusetts , , , ,","place":["Amherst, Massachusetts, United States, 01003"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,6,5]]},"reference":[{"key":"2026073021164988900_cit1","unstructured":"OECD-FAO Agricultural Outlook 2025\u20132034; Food and Agriculture Organization of the United Nations, 2025."},{"key":"2026073021164988900_cit2","unstructured":"FAS. 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Int."},{"key":"2026073021164988900_cit6","doi-asserted-by":"crossref","first-page":"390","DOI":"10.1016\/B978-0-12-375083-9.00279-8","article-title":"Vitamin E: Physiology\nand Health Effects","volume-title":"Encyclopedia of Human\nNutrition","author":"Morrissey","year":"2013"},{"issue":"7","key":"2026073021164988900_cit7","doi-asserted-by":"publisher","first-page":"671","DOI":"10.1007\/BF02522884","article-title":"The Chemistry and Antioxidant Properties of Tocopherols\nand Tocotrienols","volume":"31","author":"Kamal-Eldin","year":"1996","journal-title":"Lipids"},{"issue":"1","key":"2026073021164988900_cit8","doi-asserted-by":"publisher","first-page":"642","DOI":"10.1111\/1541-4337.12867","article-title":"Tocopherols as Antioxidants in Lipid-Based Systems:\nThe Combination of Chemical and Physicochemical Interactions Determines\nTheir Efficiency","volume":"21","author":"Barouh","year":"2022","journal-title":"Compr. Rev. Food Sci. 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Food\nChem."},{"issue":"P1","key":"2026073021164988900_cit27","doi-asserted-by":"publisher","first-page":"145436","DOI":"10.1016\/j.foodchem.2025.145436","article-title":"Effects of Ferrous Ions Partitioning\nat the Oil-Water Interface on the Oxidative Stability of Antarctic\nKrill (Euphausia Superba) Oil: Reverse Micelles Alter the Physical\nLocation of Ferrous Ions","volume":"492","author":"Wang","year":"2025","journal-title":"Food Chem."},{"issue":"5","key":"2026073021164988900_cit28","doi-asserted-by":"publisher","first-page":"477","DOI":"10.1002\/aocs.12792","article-title":"Analysis of the\nMechanism of Antioxidant Synergism\nbetween \u03b1-Tocopherol and Myricetin in Bulk Oil","volume":"101","author":"Bayram","year":"2024","journal-title":"J. Am. Oil Chem. Soc."},{"issue":"11","key":"2026073021164988900_cit29","doi-asserted-by":"publisher","first-page":"1993","DOI":"10.3390\/antiox12111993","article-title":"New Insights into the Loss of Antioxidant\nEffectiveness of Phenolic Compounds in Vegetable Oils in the Presence\nof Phosphatidylcholine","volume":"12","author":"Velasco","year":"2023","journal-title":"Antioxidants"},{"issue":"2","key":"2026073021164988900_cit30","doi-asserted-by":"publisher","first-page":"421","DOI":"10.1093\/jaoac\/77.2.421","article-title":"Rapid, Sensitive, Iron-Based Spectrophotometric\nMethods\nfor Determination of Peroxides Values of Food Lipids","volume":"77","author":"Shantha","year":"1994","journal-title":"J. AOAC Int."},{"key":"2026073021164988900_cit31","unstructured":"CODEX.\n          \n          Standard for Named Vegetable Oils CXS 210\u20131999, (Revision 2024); Codex Alimentarius Commission, 2019."},{"key":"2026073021164988900_cit32","volume-title":"Lipid Oxidation","author":"Frankel","year":"1998"},{"issue":"12","key":"2026073021164988900_cit33","doi-asserted-by":"publisher","first-page":"1051","DOI":"10.1002\/ejlt.200600090","article-title":"Effect of\nFatty Acids and Tocopherols on the Oxidative Stability of Vegetable\nOils","volume":"108","author":"Kamal-Eldin","year":"2006","journal-title":"Eur. J. Lipid Sci. Technol."},{"issue":"April","key":"2026073021164988900_cit34","doi-asserted-by":"publisher","first-page":"103932","DOI":"10.1016\/j.jfca.2021.103932","article-title":"Seed Tocopherol Assessment\nand Geographical Distribution of 1151 Chinese Soybean Accessions from\nDiverse Ecoregions","volume":"100","author":"Ghosh","year":"2021","journal-title":"J. Food Compos. 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Food\nSci."},{"issue":"12","key":"2026073021164988900_cit44","doi-asserted-by":"publisher","first-page":"1199","DOI":"10.1007\/s11746-009-1461-9","article-title":"Frying Stability of\nPurified Mid-Oleic Sunflower Oil Triacylglycerols\nwith Added Pure Tocopherols and Tocopherol Mixtures","volume":"86","author":"Warner","year":"2009","journal-title":"J. Am. Oil Chem. Soc."},{"issue":"13","key":"2026073021164988900_cit45","doi-asserted-by":"publisher","first-page":"1923","DOI":"10.1002\/(SICI)1097-0010(199910)79:13&lt;1923::AID-JSFA457&gt;3.0.CO;2-8","article-title":"Loss of Tocopherols\nand Formation of Degradation Compounds in Triacylglycerol Model Systems\nHeated at High Temperature","volume":"79","author":"Barrera-Arellano","year":"1999","journal-title":"J. Sci. 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Food Chem."},{"issue":"5","key":"2026073021164988900_cit49","doi-asserted-by":"publisher","first-page":"915","DOI":"10.1007\/s00217-012-1815-7","article-title":"Synergistic\nEffect\nof Lecithins for Tocopherols: Lecithin-Based Regeneration of \u03b1-Tocopherol","volume":"235","author":"Doert","year":"2012","journal-title":"Eur. Food Res. Technol."},{"issue":"1","key":"2026073021164988900_cit50","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1038\/s41598-024-53865-9","article-title":"Case\nStudy of\nChemical and Enzymatic Degumming Processes in Soybean Oil Production\nat an Industrial Plant","volume":"14","author":"Khamies","year":"2024","journal-title":"Sci. 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