Premium
Effect of selected oat sterols on the deterioration of heated soybean oil
Author(s) -
White Pamela J.,
Armstrong Lillian S.
Publication year - 1986
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/bf02645743
Subject(s) - sterol , soybean oil , chemistry , antioxidant , conjugated diene , chromatography , fatty acid , food science , corn oil , cholesterol , biochemistry , organic chemistry , polymer , monomer
Two sterol fractions of different purity, each containing both Δ 5 ‐avenasterol and β‐sitosterol, were separated from oat oil, and their antioxidant effects studied in soybean oil at 180 C. Oil samples with added pure β‐sitosterol and control samples (no added sterol) also were studied. Fatty acid changes, conjugated diene formation and polymerization were monitored in all samples. All heated oils with added oat‐sterol fractions containing Δ 5 ‐avenasterol deteriorated more slowly than did the controls. Oil with added pure β‐sitosterol was altered at a rate similar to that of the controls.