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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 #339547

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

Location: Functional Foods Research

Title: Development of new antioxidant systems for frying oil and omega-3 oils

item Hwang, Hong-Sik
item Moser, Jill
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/9/2017
Publication Date: 8/12/2017
Citation: Hwang, H., Moser, J.K., Liu, S.X. 2017. Development of new antioxidant systems for frying oil and omega-3 oils [abstract]. US-Korea Conference on Science, Technology and Entrepreneurship.

Interpretive Summary:

Technical Abstract: The development of natural antioxidant systems for frying oil will be discussed in this presentation. This study aimed to utilize vegetable oils such as soybean oil for frying, of which the United States is the world’s largest producer. To overcome the vulnerability of soybean oil to oxidation due to its high contents of polyunsaturated fatty acids, a strong antioxidant is needed to meet the food industry and local restaurants’ requirements. In the past, several natural antioxidants including lignans and sesamol were evaluated at a frying temperature in our lab. Among them, sesamol found in sesame seeds, showed the greatest potential as antioxidant. It was found that the antioxidant activity of sesamol could be reduced by decomposition and evaporation during frying. For this reason, multiple additions of sesamol showed improved results in protecting soybean oil from oxidation in a frying study compared to a single addition of the same amount of sesamol. Furthermore, an innovative method was invented to reduce the volatility of sesamol by adding a food additive that can form hydrogen bonding with sesamol. Food additives used in this study include those containing polar groups, polyether groups, and charged groups and some amino acids. These food additives were found to be very effective to reduce the volatility of sesamol during frying and, consequently, improved the antioxidant activity of sesamol. Sesamol also showed superior antioxidant activity towards fish oil under storage conditions. Another type of natural antioxidants, corn steryl ferulates, also showed excellent antioxidant activity in frying oil.