Location: Functional Foods ResearchTitle: Lignans as antioxidants for soybean oil at frying temperature Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/29/2012
Publication Date: 5/2/2012
Citation: Hwang, H., Moser, J.K., Liu, S.X. 2012. Lignans as antioxidants for soybean oil at frying temperature. 103rd AOCS Annual Meeting & Expo. Interpretive Summary:
Technical Abstract: Lignans including nordihydroguaiaretic acid, (+)-pinoresinol, (-)-secoisolariciresinol, enterodiol, two sesame lignans (sesamol, sesamin), and four model compounds were investigated for their antipolymerization activities for soybean oil at frying temperature (180 °C). GPC (gel permeation chromatography) was used to determine the amount of polymerized triacylglycerols and 1H NMR for monitoring decrease in peak intensities of bisallylic protons and olefinic protons. The radical scavenging abilities toward ABTS (2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical were also evaluated to understand the relationship between radical scavenging ability at room temperature and antipolymerization activity at 180 °C. Lignans tested in this research showed antipolymerization activities, but not as strong as 200 ppm TBHQ (tert-butylhydroquinone) with the same equivalent of phenolic moiety (0.0012 meq/g). However, sesamol, nordihydroguaiaretic acid and (+)-pinoresinol showed better antipolymerization activity than the legally limited amount of TBHQ (200 ppm, 0.0012 meq/g) at higher concentrations.