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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING STABILITY AND HEALTHFULNESS OF U.S. COMMODITY VEGETABLE OILS AND PRODUCTS

Location: Functional Foods Research Unit

Title: Phytosterol moiety effects on stability, tocopherol interaction, and anti-polymerization activity of phytosteryl ferulates

Authors
item Moser, Jill
item Rennick, Kathy
item Vaughn, Steven
item Hwang, Hongsik
item Berhow, Mark

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 29, 2012
Publication Date: May 2, 2012
Citation: Moser, J.K., Rennick, K.A., Vaughn, S.F., Berhow, M.A., Hwang, H. 2012. Phytosterol moiety effects on stability, tocopherol interaction, and anti-polymerization activity of phytosteryl ferulates. 103rd AOCS Annual Meeting & Expo.

Technical Abstract: The antioxidant, anti-polymerization, stability, and interaction with tocopherols of corn and rice phytosteryl ferulates have been compared in several heating and frying studies. We have found that corn steryl ferulates are very protective of soybean oil from polymerization during heating and frying, while rice phytosteryl ferulates are less protective. However, at least during frying, mixtures of corn and rice phytosteryl ferulates were as effective as corn phytosteryl ferulates alone. These results will be presented, along with the results of an investigation of the effect of the phytosteryl moiety on anti-polymerization activity, as well as the interaction with tocopherols (protection from degradation during heating and frying) and stability of the phytosteryl ferulates themselves, using synthetic phytosteryl ferulates of varying structures.

Last Modified: 10/30/2014
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