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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #323342

Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Title: Amino acids as antioxidants for frying oil

Author
item Hwang, Hong-sik
item Moser, Jill

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2016
Publication Date: 5/4/2016
Citation: Hwang, H., Moser, J.K. 2016. Amino acids as antioxidants for frying oil [abstract]. American Oil Chemists' Society.

Interpretive Summary:

Technical Abstract: Amino acids, proteins and hydrolysates of proteins have been known to protect edible oils from oxidation. While amino acids and related materials have high potential as antioxidants for frying oil, effectiveness of each amino acid and mechanisms of their activities are not well understood yet. Proposed mechanisms for antioxidant activities of amino acids include their radical scavenging abilities, regeneration of oxidized primary antioxidants, chelation of metals, and antioxidant activities of Maillard reaction products between amino acids and sugars or oxidation products. For better understanding on antioxidant activities of amino acids at frying temperatures, 21 amino acids were evaluated in stripped and un-stripped soybean oil at 180 °C and correlations between molecular structures and antioxidant activities of these amino acids were examined. Some amino acids showed strong antioxidant activities. It was also found that antioxidant activities of amino acids largely rely on the synergistic effect with tocopherols.