Antipolymerization activity of oat extract in soybean and cottonseed oils under frying conditions |
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Authors: | L L Tian P J White |
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Affiliation: | (1) Food Science and Human Nutrition Department and Center for Crops Utilization Research, Iowa State University, 50011 Ames, Iowa |
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Abstract: | A methanolic extract of Noble oat (Avena sativa L.) was tested for its antipolymerization activity in soybean and cottonseed oils heated to 180°C for 10 h per day for 10
d and for its carry-through properties in fried bread cubes. The soybean and cottonseed oils containing 0.005 or 0.007% oat
extract (based on total phenolic content) formed significantly lesser amounts of polar compounds with high molecular weight
than did the oils containing 0.02% tertiary butyl hydroquinone (TBHQ), 1 ppm dimethylpolysiloxane (DMS) and oils containing
no additives (control) as measured by high-performance size-exclusion chromatography. Fatty acid composition, also monitored,
showed that oils with either level of oat extract maintained a significantly higher linoleic-to-palmitic acid ratio (18∶2/16∶0)
than did the other treatments. Oil extracted from bread cubes fried (180°C) in oils containing TBHQ and oat extract and then
stored at 60°C in the dark for up to 14 d had significantly lower (P≤0.05) peroxide values and higher (P≤0.05) 18∶2/16∶0 ratios than did oil extracted from cubes fried in oil containing DMS and in the control oil. |
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Keywords: | Antioxidant autoxidation cottonseed oil oat oxidation polymerization soybean oil |
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