Location: Functional Foods ResearchTitle: Development of natural antioxidants for edible oils in NCAUR, ARS, USDA
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/17/2019
Publication Date: 8/17/2019
Citation: Hwang, H. 2019. Development of natural antioxidants for edible oils in NCAUR, ARS, USDA. Meeting Abstract. US-Korea Conference. 8/14-817/2019, Chicago, IL.
Technical Abstract: Consumption of vegetable oils rich in polyunsaturated fatty acids is highly recommended for human health. However, these polyunsaturated fats are much more prone to oxidation compared to saturated fats. Therefore, many food companies and local restaurants prefer to use oils containing high contents of saturated fats for frying. Our lab has been developing natural antioxidants to utilize healthy vegetable oils for frying, which can meet the food industry and local restaurants’ requirements. New natural antioxidants and antioxidant systems such as amino acids will be introduced in this presentation. Antioxidant activity was examined in soybean oil (SBO) heated or fried at 180 °C. Initially, 20 amino acids were screened under heating conditions and several amino acids at 5.5 mM showed significantly stronger activities than 0.02% (1.1 mM) TBHQ. It was found that an extra functional group such as an amine, a thiol, and a thioether remarkably increased the activity. The activity was also increased with increasing lipophilicity of an amino acid. Strong synergism was observed between amino acid and tocopherols. Dipeptides did not show stronger activity than the two constituent amino acids alone in SBO.