Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/3/2015
Publication Date: 5/6/2015
Citation: Hwang, H., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2015. A novel technology to increase antioxidant activity of an antioxidant by reducing volatility [abstract]. American Oil Chemists' Society.
Technical Abstract: During frying, an antioxidant is lost by reaction with radicals for its antioxidant activity, but it is also lost by decomposition and evaporation before it is able to exert antioxidant activity. Some low molecular weight antioxidants are often so volatile that they show much reduced antioxidant activity at high temperatures such as frying temperatures. In this study, it was hypothesized that an additive that can bind to an antioxidant could reduce volatility of the antioxidant. Twenty one food additives containing functional groups such as such as an amino, hydroxyl, ether, ammonium, phosphate, carboxylate, or sulfate group were tested in this study and found to reduce volatility of antioxidants including sesamol, tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in soybean oil. An NMR study indicated strong hydrogen-bonding between the phenolic OH group of the antioxidant and the functional group of the additive. A heating study with soybean oil at 180 °C showed that the antioxidant showed significantly improved activity when the same molar amount of the additive was added. Correlation analyses showed that the antioxidant activity was well correlated with the antioxidant concentration retained during the heating process. This new technology may be used for many other antioxidants for which volatility is a problem.