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Comparison of the Impact of γ‐Oryzanol and Corn Steryl Ferulates on the Polymerization of Soybean Oil During Frying
Author(s) -
WinklerMoser Jill K.,
Rennick Kathy A.,
Palmquist Debra A.,
Berhow Mark A.,
Vaughn Steven F.
Publication year - 2012
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/s11746-011-1901-1
Subject(s) - ferulic acid , chemistry , food science , corn oil , tocopherol , soybean oil , degradation (telecommunications) , deep frying , chromatography , biochemistry , antioxidant , vitamin e , telecommunications , computer science
Corn steryl ferulates (CSF), oryzanol, a combination of equal amounts of CSF and oryzanol, and ferulic acid were added to refined, bleached, deodorized, soybean oil at a concentration of 8.1–8.4 μmol/g oil, which corresponded to 0.5% (w/w) for the steryl ferulates. The rate of polymerized triacylglycerol (PTAG) formation was determined in three replicate, two‐day frying experiments using a miniature frying protocol with potato cubes. Oryzanol and ferulic acid slightly inhibited PTAG formation on the first day of frying. However, the two treatments were not significantly different from the SBO control on the second day of frying. CSF and the combination of CSF and oryzanol significantly inhibited PTAG formation on both days of frying, but the combination was slightly more effective on the second day of frying. Tocopherol degradation in SBO with added oryzanol or ferulic acid proceeded more rapidly compared to the control. However, CSF and the combination of CSF and oryzanol appeared to protect tocopherols from degradation. In addition, CSF was more stable to frying compared to oryzanol, but when CSF and oryzanol were combined, CSF protected oryzanol from degradation.