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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCING FLAVOR QUALITY AND OXIDATIVE STABILITY OF EDIBLE VEGETABLE OILS WITH PHYTOCHEMICAL ANTIOXIDANTS

Location: Functional Foods Research Unit

Title: Effect of Natural Steryl Ferulates on Frying Oil Degradation

Authors
item Moser, Jill
item Rennick, Kathy

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 16, 2010
Publication Date: February 8, 2010
Citation: Moser, J.K., Rennick, K.A. 2010. Effect of Natural Steryl Ferulates on Frying Oil Degradation. Meeting Abstract. 00:000-000.

Technical Abstract: Steryl ferulates are found naturally in the hull of grains such as wheat, rye, corn, and rice. They consist of a plant sterol esterified to ferulic acid. The steryl ferulates from corn and rice differ in the sterol constituent. Corn steryl ferulates have a much higher percentage of saturated sterol constituents, which are more stable to oxidation and heat than unsaturated sterols, which constitute the majority of rice steryl ferulates. The objective of this study was to determine the ability of the steryl ferulates to prevent oxidation and polymerization of oil used for frying, and to also compare the heat stability of the steryl ferulates from corn and rice. Corn and rice steryl ferulates acted similarly in protecting oils from degradation, depending on the concentrations added and the study conditions. Corn steryl ferulates were slightly more heat stable compared to the rice steryl ferulates. These results suggest that steryl ferulates may be useful natural compounds for the protection of frying oils.

Last Modified: 7/23/2014
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