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1.
Casimir C. Akoh 《Journal of the American Oil Chemists' Society》1994,71(2):211-216
Oxidative Stability Index (OSI) of carbohydrate fatty acid polyesters, fat substitutes and vegetable oils were measured with
the Omnion Oxidative Stability Instrument according to the new AOCS Standard Method Cd 12 B-92 (The Official Methods and Recommended Practices of the American Oil Chemists' Society, edited by D. Firestone, AOCS, Champaign, 1991). The stability of crude and refined, bleached and deodorized (RBD) vegetable
oils (soybean, hydrogenated soybean and peanut) were determined at 110°C. In addition, OSI times for sucrose polyesters of
soybean oil, butterfat, oleate:stearate and methyl glucoside polyester of soybean oil were determined in the absence and in
the presence of 0.02 wt% antioxidants, [Tenox TBHQ (tertiary butylhydroquinone, Tenox GT-2 (from Eastman Chemical Products
(Kingsport, TN); and vitamin E (from BASF, Wyandotte, MI)], and the results were compared with those of vegetable oils. Crude
oils were most stable (20.4–25.9 h), followed by RBD oils (9.3–10.4 h) for soybean and peanut oils, respectively, and fat
substitutes (3.8–6.8 h). Overall, Tenox TBHQ was the best antioxidant for improving the oxidative stability of both vegetable
oils and fat substitutes. The sucrose polyester made with oleic and stearic acid was more stable than fat substitutes containing
more polyunsaturated fatty acids, such as those from soybean oil, or from short-chain fatty acids, such as from butterfat.
Antioxidants enhanced the stability of RBD oils (222% increase) and synthetic fat substitutes (421–424% increase) more than
that of crude oils (33% increase). The shapes of the induction curves, not the actual OSI times for fat substitutes and vegetable
oils, were similar and sharply defined. 相似文献
2.
Pilot plant-processed samples of soybean and canola (lowerucic acid rapeseed) oil with fatty acid compositions modified by
mutation breeding and/or hydrogenation were evaluated for frying stability. Linolenic acid contents were 6.2% for standard
soybean oil, 3.7% for low-linolenic soybean oil and 0.4% for the hydrogenated low-linolenic soybean oil. The linolenic acid
contents were 10.1% for standard canola oil, 1.7% for canola modified by breeding and 0.8% and 0.6% for oils modified by breeding
and hydrogenation. All modified oils had significantly (P<0.05) less room odor intensity after initial heating tests at 190°C than the standard oils, as judged by a sensory panel.
Panelists also judged standard oils to have significantly higher intensities for fishy, burnt, rubbery, smoky and acrid odors
than the modified oils. Free fatty acids, polar compounds and foam heights during frying were significantly (P<0.05) less in the low-linolenic soy and canola oils than the corresponding unmodified oils after 5 h of frying. The flavor
quality of french-fried potatoes was significantly (P<0.05) better for potatoes fried in modified oils than those fried in standard oils. The potatoes fried in standard canola
oil were described by the sensory panel as fishy. 相似文献
3.
William E. Neff Fred Eller Kathleen Warner 《European Journal of Lipid Science and Technology》2002,104(12):785-791
To determine effects of two extraction procedures on oil compositions, tocopherols, monoacylglycerol, diacylglycerol, triacylglycerol, free fatty acids, polymers and polar components were determined in oils after extraction from potato chips by either supercritical carbon dioxide or hexane. Potato chips were fried in cottonseed oil or low linolenic acid soybean oil and sampled after 1, 10 and 20 h of oil use. Both extraction methods recovered comparable amounts of oil from the potato chips. Compositions of triacylglycerol and non‐triacylglycerol components including tocopherols, monomer, polymer, monoacylglycerol, diacylglycerol were similar for samples of chips fried in either oil except for the δ‐tocopherol data for potato chips fried in the low linolenic acid soybean oil used for 10 h of frying. There were some differences between the composition of low linolenic acid soybean oil extracted from the potato chips compared to the fryer oil at the 20 h sampling time. These results showed that the supercritical carbon dioxide extraction gave similar results to hexane extraction in yield and composition of oils from potato chips. 相似文献
4.
K. Warner W. E. Neff G. R. List Peter Pintauro 《Journal of the American Oil Chemists' Society》2000,77(10):1113-1118
Soybean oils were hydrogenated either electrochemically with Pd at 50 or 60°C to iodine values (IV) of 104 and 90 or commercially
with Ni to iodine values of 94 and 68. To determine the composition and sensory characteristics, oils were evaluated for triacylglycerol
(TAG) structure, stereospecific analysis, fatty acids, solid fat index, and odor attributes in room odor tests. Trans fatty acid contents were 17 and 43.5% for the commercially hydrogenated oils and 9.8% for both electrochemically hydrogenated
products. Compositional analysis of the oils showed higher levels of stearic and linoleic acids in the electrochemically hydrogenated
oils and higher oleic acid levels in the chemically hydrogenated products. TAG analysis confirmed these findings. Monoenes
were the predominant species in the commercial oils, whereas dienes and saturates were predominant components of the electrochemically
processed samples. Free fatty acid values and peroxide values were low in electrochemically hydrogenated oils, indicating
no problems from hydrolysis or oxidation during hydrogenation. The solid fat index profile of a 15∶85 blend of electrochemically
hydrogenated soybean oil (IV=90) with a liquid soybean oil was equivalent to that of a commercial stick margarine. In room
odor evaluations of oils heated at frying temperature (190°C), chemically hydrogenated soybean oils showed strong intensities
of an undesirable characteristic hydrogenation aroma (waxy, sweet, flowery, fruity, and/or crayon-like odors). However, the
electrochemically hydrogenated samples showed only weak intensities of this odor, indicating that the hydrogenation aroma/flavor
would be much less detectable in foods fried in the electrochemically hydrogenated soybean oils than in chemically hydrogenated
soybean oils. Electrochemical hydrogenation produced deodorized oils with lower levels of trans fatty acids, compositions suitable for margarines, and lower intensity levels of off-odors, including hydrogenation aroma,
when heated to 190°C than did commercially hydrogenated oil. 相似文献
5.
A. L. Amrutha Kala 《Journal of the American Oil Chemists' Society》2012,89(10):1813-1821
The fatty acid composition of 27 samples of commercial hydrogenated vegetable oils and 23 samples of refined oils such as sunflower oil, rice bran oil, soybean oil and RBD palmolein marketed in India were analyzed. Total cis, trans unsaturated fatty acids (TFA) and saturated fatty acids (SFA) were determined. Out of the 27 hydrogenated fats, 11 % had TFA about 1 % where as 11 % had more than 5 % TFA with an average value of about 13.1 %. The 18:1 trans isomers, elaidic acid was the major trans contributor found to have an average value of about 10.8 % among the fats. The unsaturated fatty acids like cis-oleic acid, linoleic acid and α-linolenic acid were in the range of 21.8–40.2, 1.9–12.2, 0.0–0.7 % respectively. Out of the samples, eight fats had fatty acid profiles of low TFA (less than 10 %) and high polyunsaturated fatty acids (PUFA) such as linoleic and α-linolenic acid. They had a maximum TFA content of 7.3 % and PUFA of 11.7 %. Among the samples of refined oils, rice bran oil (5.8 %) and sunflower oil (4.4 %) had the maximum TFA content. RBD palmolein and rice bran oils had maximum saturated fatty acids content of 45.1 and 24.4 % respectively. RBD palmolein had a high monounsaturated fatty acids (MUFA) content of about 43.4 %, sunflower oil had a high linoleic acid content of about 56.1 % and soybean oil had a high α-linolenic acid content of about 5.3 %. 相似文献
6.
Natural refining of extruded-expelled soybean oils having various fatty acid compositions 总被引:2,自引:0,他引:2
Simple, low-capital-investment oil refining techniques, which may also meet the needs of natural or organic food industries, were explored to process extruded-expelled (E-E) soybean oils with various fatty acid compositions. Most settled E-E oils are naturally low in phosphatides (<100 ppm phosphorus) and were easily water degummed to low phosphorus levels (<55 ppm). Free fatty acids were reduced to 0.04% by adsorption with 3% Magnesol®. Magnesol reduced residual phosphorus contents to negligible levels. This material also adsorbed primary and secondary oil oxidation products. Our adsorption refining procedure was much milder than conventional refining, as indicated by little formation of primary and secondary lipid oxidation products and less loss of tocopherol. The remaining challenge to effective natural refining is the removal of off-flavor components. Our adsorption treatment reduced the natural flavor of soybean oil but flavor was still present, probably too strong for many consumers. Polyunsaturated oils oxidized more easily than did the other types of oils; therefore, precautions should be taken when refining such oils. High-oleic soybean oil, on the other hand, had excellent oxidative stability and better flavor characteristics after degumming and adsorption with Magnesol compared with other oils. 相似文献
7.
G. R. List T. L. Mounts F. Orthoefer W. E. Neff 《Journal of the American Oil Chemists' Society》1996,73(6):729-732
Genetically modified soybeans were processed into finished, refined, bleached, and deodorized oils. Fatty acid composition
was determined by gas-liquid chromatography. Glyceride structure was characterized according to degree of unsaturation by
high-performance liquid chromatography, lipase hydrolysis, and gas-liquid chromatography. Compared to common varieties with
15% saturated acids, genetically modified soybeans yielded oils containing 24–40% saturated acids. Several varieties were
examined, including the Pioneer A-90, Hartz HS-1, and Iowa State A-6 lines. Pioneer A-90 contained 17% stearic acid, had a
solid fat index (SFI) of 6.0 at 10°C (50°F) and zero from 21.1 to 40°C (70 to 104°F), and therefore lacked sufficient solids
for tub-type margarine. To improve its plastic range, the Pioneer oil was blended with palm oil, randomized palm oil, or interesterified
palm/soy trisaturate basestock. After blending with 10–40% of these components, the high-stearic acid oil had an SFI profile
suitable for soft tube margarine. The A-6 varieties, 32–38% saturates, showed SFI profiles with sufficient solids at 10°C
(50°F) and 21.1°C (70°F) to qualify as a stick-type margarine oil, but lacked sufficient solids at 33.3°C (92°F); however,
after small amounts (2–3%) of cottonseed or soybean hardstocks were added, the A-6 oils qualified as stick margarine oil.
The HS-1 variety, when blended with small amounts (2–3%) of hardstock, possessed sufficient solids at 10°–33.3°C (50–92°F)
to prepare soft tub margarine oil.
Presented at the AOCS Annual Meeting & Expo, San Antonio, Texas, May 8–12, 1995. 相似文献
8.
A modified method for determining free fatty acids from small soybean oil sample sizes 总被引:5,自引:5,他引:0
I. H. Rukunudin P. J. White C. J. Bern T. B. Bailey 《Journal of the American Oil Chemists' Society》1998,75(5):563-568
A modification of the AOCS Official Method Ca 5a-40 for determination of free fatty acids (FFA) in 0.3 to 6.0-g samples of
refined and crude soybean oil is described. The modified method uses only about 10% of the weight of oil sample, alcohol volume,
and alkali strength recommended in the Official Method. Standard solutions of refined and crude soybean oil with FFA concentrations
between 0.01 and 75% were prepared by adding known weights of oleic acid. The FFA concentrations, determined from small sample
sizes with the modified method, were compared with FFA percentages determined from larger sample sizes with the Official Method.
Relationships among determinations obtained by the modified and official methods, for both refined and crude oils, were described
by linear functions. The relationship for refined soybean oil had an R
2 value of 0.997 and a slope of 0.99±0.031. The values for crude soybean oil are defined by a line with R
2=0.9996 and a slope of 1.01±0.013. 相似文献
9.
Roman Przybylski Eliza Gruczynska Felix Aladedunye 《Journal of the American Oil Chemists' Society》2013,90(9):1271-1280
Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modified canola oils, with reduced levels of linolenic acid, accumulated significantly lower amounts of polar components compared to the other tested oils. Canola oils generally displayed lower amounts of oligomers in their polar fraction. Higher rates of free fatty acids formation were observed for the hydrogenated oils compared to the other oils, with canola frying shortening showing the highest amount at the end of the frying period. The half-life of tocopherols for both regular and modified soybean oils was 1–2 days compared to 6 days observed for high-oleic low-linolenic canola oil. The highest anisidine values were observed for soybean oil with the maximum reached on the 10th day of frying. Canola and soybean frying shortenings exhibited a faster rate of color formation at any of the frying times. The high-oleic low-linolenic canola oil exhibited the greatest frying stability as assessed by polar components, oligomers and non-volatile carbonyl components formation. Moreover, food fried in the high-oleic low-linolenic canola oil obtained the best scores in the sensory acceptance assessment. 相似文献
10.
Yaakob B. Che Man 《European Journal of Lipid Science and Technology》2011,113(4):522-527
This study highlights the application of two analytical techniques, namely GC‐FID and FTIR spectroscopy, for analysis of refined‐bleached‐deodorized palm oil (RBD‐PO) in adulterated sesame oil (SeO). Using GC‐FID, the profiles of fatty acids were used for the evaluation of SeO adulteration. The increased concentrations of palmitic and oleic acids together with the decreased levels of stearic, linoleic, and linolenic acids with the increasing contents of RBD‐PO in SeO can be used for monitoring the presence of RBD‐PO in SeO. Meanwhile, FTIR spectroscopy combined with multivariate calibration of partial least square (PLS) has been successfully developed for the detection and quantification of RBD‐PO in SeO using the combined frequencies of 3040–2995, 1660–1654, and 1150–1050 cm?1. The values of coefficient of determination (R2) for the relationship between actual versus FTIR‐calculated values of RBD‐PO in SeO and root mean square error of calibration (RMSEC) obtained are 0.997 and 1.32% v/v, respectively. In addition, using three factors, the root mean square error of prediction (RMSEP) value obtained using the developed PLS calibration model is relatively low, i.e., 1.83% v/v. Practical Application: The adulteration practice is commonly encountered in fats and oils industry. It involves the replacement of high value edible oils such as sesame oil with the lower ones like palm oil. Gas chromatography and FTIR spectroscopy can be used as reliable and accurate analytical techniques for detection and quantification of palm oil in sesame oil. 相似文献
11.
Mono- and polyestolides, made from oleic acid, meadowfoam oil fatty acids and erucic acid, were subjected to biodegradation
with mixed cultures of Penicillium verucosum, Mucor racemosus, and Enterobacter aerogenes. Fermentations were continued for 3, 5, 10, 15, 20, or 30 d. Meadowfoam oil and its fatty acids, oleic acid and soybean oil
were also biodegraded under the same conditions. After 10 d, oleic acid and soybean oil were degraded 99.8 and 99.2%, respectively;
meadowfoam oil and its fatty acids were degraded 89.0 and 97.7%, respectively. After 30 d, oleic acid-derived poly- and monoestolides
were degraded 98.6 and 90.0%, respectively, meadowfoam estolides were degraded 75.7%, and erucic acid estolides were degraded
84.0%. 相似文献
12.
The oxidative stabilities of one canola oil and six soybean oils of various fatty acid compositions were compared in terms
of peroxide values, conjugated dienoic acid values and sensory evaluations. Two of the soybean oils (Hardin and BSR 101) were
from common commercial varieties. The other four soybean oils were from experimental lines developed in a mutation breeding
program at Iowa State University that included A17 with 1.5% linolenate and 15.2% palmitate; A16 with 2% linolenate and 10.8%
palmitate; A87-191039 with 2% linolenate and 29.6% oleate; and A6 with 27.5% stearate. Seed from the soybean genotypes was
cold pressed. Crude canola oil was obtained without additives. All oils were refined, bleached and deodorized under laboratory
conditions with no additives and stored at 60°C for 15 days. The A17, A16, A87-191039 and A6 oils were generally more stable
to oxidation than the commercial soybean varieties and canola oil as evaluated by chemical and sensory tests. Canola oil was
much less stable than Hardin and BSR 101 oils by both chemical and sensory tests. The peroxide values and flavor scores of
oils were highly correlated with the initial amounts of linolenate (r=0.95, P=0.001). Flavor quality and flavor intensity
had negative correlations with linolenate, (r=−0.89, P=0.007) and (r=−0.86, P=0.013), respectively. 相似文献
13.
Jianhua Huang Zhengmei Zhao Linya Shao Chang Chang Xuemei Sun Xiaosan Wang Qingzhe Jin Xingguo Wang 《Journal of the American Oil Chemists' Society》2021,98(7):747-756
The objective of this study was to improve the content of docosahexaenoic acid (DHA) and obtain the blended oils used for different cooking methods (steaming, boiling, and stir-frying) by blending 0%–15% DHA algal oil into soybean oil. It was shown that the addition of DHA algal oil increased saturated fatty acid (SFA) (1.57%) but decreased monounsaturated fatty acid (MUFA) (0.76%) and polyunsaturated fatty acid (PUFA) (0.68%). Various cooking methods significantly changed the fatty acid (FA) compositions. Steaming is a more effective way to prevent DHA loss and the production of trans-fatty acid than boiling and stir-frying. Besides, a positive result from free fatty acid (FFA) and peroxide value also demonstrated that steaming was a better way to protect oils. Overall, the soybean oil blended with 3% DHA algal oil with better oxidative stability and could be recommended for daily application by steaming. 相似文献
14.
Weiguo Lang Shahab Sokhansanj Frank W. Sosulski 《Journal of the American Oil Chemists' Society》1992,69(10):1054-1055
Viscosities of refined, bleached, deodorized (RBD) and refined, bleached, winterized (RBW) canola oils were measured at temperatures
from 4 to 100°C. The viscosities of these refined canola oils were exponentially related to the oil temperature. Viscosity
of the RBW oil was slightly greater than that of the RBD oil when the temperature was below 15°C. Compared to refined soybean
oil, the canola oils were substantially more viscous. The viscosity of canola oil was modelled asv = exp(C0 + C1T + C2T2). The maximum predicted error was less than 1.6% over the tested temperature range. 相似文献
15.
G. Márquez-Ruiz M. C. Pérez-Camino M. C. Dobarganes 《Journal of the American Oil Chemists' Society》1992,69(9):930-934
This study was designed to determine digestibilities of fatty acid monomers, dimers and polymers as components of diets containing
thermally oxidized oils. Male Wistar rats were fed semipurified diets supplemented with unheated, heated and a 1:1 mixture
of unheated/heated olive oils at 6, 12 and 20% w/w of diet. In a 14-d experimental period, fecal lipids were extracted and
analyzed by a combination of adsorption and high-performance size-exclusion chromatographies. Thus, it was possible to separate
and quantitate five groups of fatty acids—nonpolar monomers, oxidized monomers, nonpolar dimers, oxidized dimers and polymers.
Nonpolar fatty acid monomers showed high digestibilities, although significantly influenced by the alteration level of the
dietary oil. The apparent absorption of oxidized fatty acid monomers averaged 76.6%. Among polymeric fatty acids, the lowest
digestibilities were found for nonpolar dimers (10.9% on average), whereas oxidized dimers and polymers possessed higher apparent
absorbability than expected, ranging from 22.7% to 49.6%. Chemical modifications prior to absorption, leading to less complex
products, may have contributed to enhanced digestibility of polymers. 相似文献
16.
Ioan D. Fuller Adam H. Cumming Asli Card Elaine J. Burgess Colin J. Barrow Nigel B. Perry Daniel P. Killeen 《Journal of the American Oil Chemists' Society》2020,97(8):889-900
The concentrations and pro-oxidative effects of free fatty acids in commercial krill oil are not well defined. We now report that krill oil free fatty acids account for 2–13% of total lipids in commercial krill oil (n = 8) that these compounds are enriched in eicosapentaenoic acid (+7.1%) and docosahexaenoic acid (+6.3%) relative to whole oils; and that this composition make them highly pro-oxidizing in marine triacylglycerol oils, but not in krill oil, which derives oxidative stability from both its phospholipids, and neutral lipids (the latter because of astaxanthin). Specific fatty acid esterification patterns showed that krill oil free fatty acids predominantly (88–93%) originated from phospholipids, mainly from the sn-2 position, which was eight-fold more hydrolyzed than the sn-1 position. Lipolysis was not ongoing in stored oils. Adding small amounts of krill oil (1–5%) to marine triacylglycerol oils significantly increased their oxidative stability and also their resistance to free fatty acid-mediated pro-oxidative effects. 相似文献
17.
Luis F. Razon Florinda T. Bacani Roque L. Evangelista Gerhard Knothe 《Journal of the American Oil Chemists' Society》2013,90(6):835-840
The fatty acid profile of kenaf (Hibiscus cannabinus L.) seed oil has been the subject of several previous reports in the literature. These reports vary considerably regarding the presence and amounts of specific fatty acids, notably (12,13-epoxy-9(Z)-octadecenoic (epoxyoleic) acid, but also cyclic (cyclopropene and cyclopropane) fatty acids. To clarify this matter, two kenaf seed oils (from the Cubano and Dowling varieties of kenaf) were investigated regarding their fatty acid profiles. Both contain epoxyoleic acid, the Cubano sample around 2 % and the Dowling sample 5-6 % depending on processing. The cyclic fatty acids malvalic and dihydrosterculic were identified in amounts around 1 %. Trace amounts of sterculic acid were observed as were minor amounts of C17:1 fatty acids. The results are discussed in the context of the fatty acid profiles of other hibiscus seed oils. 相似文献
18.
Kornkanok Aryusuk Jiraporn Puengtham Supathra Lilitchan Narumon Jeyashoke Kanit Krisnangkura 《Journal of the American Oil Chemists' Society》2008,85(5):475-479
The effects of minor components in crude rice bran oil (RBO) including free fatty acids (FFA), rice bran wax (RBW), γ-oryzanol,
and long-chain fatty alcohols (LCFA), on alkali refining losses were determined. Refined palm oil (PO), soybean oil (SBO)
and sunflower oil (SFO) were used as oil models to which minor component present in RBO were added. Refining losses of all
model oils were linearly related to the amount of FFA incorporated. At 6.8% FFA, the refining losses of all the model oils
were between 13.16 and 13.42%. When <1.0% of LCFA, RBW and γ-oryzanol were added to the model oils (with 6.8% FFA), the refining
losses were approximately the same, however, with higher amounts of LCFA greatly increased refining losses. At 3% LCFA, the
refining losses of all the model oils were as high as 69.43–78.75%, whereas the losses of oils containing 3% RBW and γ-oryzanol
were 33.46–45.01% and 17.82–20.45%, respectively. 相似文献
19.
Tocopherols in breeding lines and effects of planting location, fatty acid composition, and temperature during development 总被引:2,自引:4,他引:2
David Dolde Chris Vlahakis Jan Hazebroek 《Journal of the American Oil Chemists' Society》1999,76(3):349-355
As the use of tocopherols as natural antioxidants increases, it is economically and agronomically important to determine the
range, composition, and factors that affect their levels in oilseed crops, a major commercial source. In this study, tocopherols
were quantified from seeds of wheat, sunflower, canola, and soybean. The breeding lines analyzed possessed a broad range of
economically important phenotypic traits such as disease or herbicide resistance, improved yield and agronomic characteristics,
and altered storage oil fatty acid composition. Complete separation of all four native tocopherols was achieved using normal-phase
high-performance liquid chromatography with ultraviolet detection. Total tocopherol concentration among wheat germ oil samples
ranged from 1947 to 4082 μg g−1. Total tocopherol concentration ranges varied from 534 to 1858 μg g−1 in sunflower, 504 to 687 μg g−1 in canola, and 1205 to 2195 μg g−1 among the soybean oils surveyed. Although the composition of tocopherols varied substantially among crops, composition was
stable within each crop. Total tocopherol concentration and the percentage linolenic acid were correlated positively in soybean
oils with modified and unmodified fatty acid compositions. Tocopherol concentration and degree of unsaturation were not correlated
in sunflower or canola seeds with genetically altered fatty acid composition. These findings suggest that breeding for altered
storage oil fatty acid composition did not negatively impact tocopherol concentrations in sunflower and canola as they apparently
did in soybeans. When 12 soybean breeding lines were grown at each of five locations, significant correlations were observed
among planting location, breeding line, tocopherol concentration, and fatty acid composition. Analysis of seeds that matured
under three different controlled temperature regimes suggests that the relationship between tocopherol concentration level
and unsaturated fatty acids in commodity (not genetically modified for fatty acid composition) oil types is due to temperature
effects on the biosynthesis of both compounds. 相似文献
20.
Hong-Sik Hwang Jill K. Winkler-Moser Sean X. Liu 《Journal of the American Oil Chemists' Society》2022,99(5):407-419
Previous studies reported that several amino acids had strong antioxidant activity in vegetable oils under frying conditions. In this study, amino acids were converted to their sodium or potassium salts, and a heating study was conducted with 5.5 mM amino acid salts in soybean oil (SBO) at 180°C. Sodium salts of amino acids including alanine, phenylalanine, and proline and disodium glutamate had significantly stronger antioxidant activity than the corresponding amino acids, and potassium salts had stronger antioxidant activity than sodium salts. Potassium salts of alanine and phenylalanine more effectively retained tocopherols in SBO than the corresponding amino acids during heating. Phenylalanine potassium salt had stronger antioxidant activity than phenylalanine in other vegetable oils including olive, high oleic soybean, canola, avocado, and corn oils. Phenylalanine potassium salt at 5.5 mM more effectively prevented oil oxidation than tert-butyl hydroquinone, a synthetic antioxidant, at its legal concentration limit (0.02%) indicating its feasibility as a new antioxidant for frying. 相似文献