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Sterol additives as polymerization inhibitors for frying oils
Author(s) -
Sims R. J.,
Fioriti J. A.,
Kanuk M. J.
Publication year - 1972
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02637578
Subject(s) - sterol , chemistry , antioxidant , polymerization , food science , organic chemistry , fraction (chemistry) , germ , cholesterol , biochemistry , biology , polymer , microbiology and biotechnology
Addition of certain vegetable oil unsaponifiables to safflower oil protects it from oxidative polymerization during heating at frying temperature. The unsaponifiables isolated from olive, corn, wheat germ and Vernonia anthelmintica oils were found to be effective. The fraction responsible for this effect is largely sterol in nature. Although the common plant sterols show no antioxidant activity, the 4‐α‐methyl sterols function well. The sterols from Vernonia oil, which contain no 4‐α‐methyl group, are also active. It appears that an isofucosterol side chain may be the structural feature required to obtain this protective effect.