Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols

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• 作者：Hong-Sik Hwang ; ^{Hongsik.hwang@ars.usda.gov} ; Jill K. Winkler-Moser
• 关键词：Amino acid ; Natural antioxidant ; Frying ; Tocopherols ; Synergism
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1168-1177
• 全文大小：1242 K
• 卷排序：221

文摘

Twenty amino acids had antioxidant activities in soybean oil heated to180 °C. Amino acids with thiol, thioether, or amine groups had higher antioxidant activity. At 5.5 mM, some amino acids showed much higher activities than 0.02% TBHQ. Amino acids with amide, carboxylic acid, imidazole, or phenols had lower activity. Antioxidant activity increased with increasing hydrophobicity.