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.