Linalyl oleate as a frying oil autoxidation inhibitor

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 6, 2005, Pages 433-438

  Onal Ulusoy, Baran ^a   Hammond, Earl ^b   White, Pamela ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Autoxidation inhibitor; Frying; Linalyl oleate; Methyl silicone; Soybean oil

Indexed keywords

AUTOXIDATION INHIBITOR; LINALYL ACETATE (LA); LINALYL OLEATE (LO); SOYBEAN OIL;

ESTERIFICATION; FREE RADICALS; HYDROGEN; OXIDATION; REACTION KINETICS; SILICONES; SODIUM COMPOUNDS; VEGETABLE OILS;

ANTIOXIDANTS;

GLYCINE MAX;

EID: 30344473900     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1089-y     Document Type: Article

References (16)

1. Gordon, M.H., The Mechanism of the Antioxidant Action in vitro, in Food Antioxidant, edited by B.F.J. Hudson, Elsevier, New York, 1990, pp. 13-14.
2. Frankel E.N., Lipid Oxidation, Oily Press, Dundee, Scotland, 1998, pp. 244-245.
3. Gordon, M.H., and P. Magos, The Effect of Sterols on the Oxidation of Edible Oils, Food Chem. 10:141-147 (1983).
4. White. P.J., and L.S. Armstrong, Effect of Selected Oat Sterols on the Deterioration of Heated Soybean Oil, J. Am. Oil Chem. Soc. 63:525-529 (1986).
5. Yan, P.S., and P.J. White, Linalyl Acetate and Other Compounds with Related Structures as Antioxidants in Heated Soybean Oil, J. Agric. Food Chem. 35:1904-1908 (1990).
6. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., edited by D. Firestone, AOCS Press, Champaign, 1989.
7. Swern, D., Techniques of Separation, in Fatty Acids, Their Chemistry, Properties, Production, and Uses, edited by K.S. Markley, Interscience Publishers, New York, 1964, pp. 2328-2329.
8. Hammond, E.G., Rapid Analysis of Lipids in Many Individual Plants, in Modern Methods of Plant Analysis, New Series, Vol. 12, edited by H.F. Liskens and J.F. Jackson, Springer-Verlag, New York, 1991, pp. 321-330.
9. Van Duuren, B.L., T. Blazej, B.M. Goldschmidt, C. Katz, S. Melchionne, and A. Sivak, Cocarcinogenesis Studies on Mouse Skin and Inhibition of Tumor Induction, J. Natl. Cancer Inst. 46:1039-1044(1971).
10. White, P.J., and Y.-C. Wang, A High Performance Size-Exclusion Chromatographie Method for Evaluating Heated Oils, J. Am. Oil Chem. Soc. 63:914-920 (1986).
11. Fritsch, C.W., Measurements of Frying Fat Deterioration: A Brief Review, J. Am. Oil Chem. Soc. Ibid. 55:272-274 (1981).
12. Richard, E., F. Stier, and M. Blumenthal, Quality Control in Deep-Fat Frying, Baking Snack 75:67-76 (1993).
13. Houhoula, D.P., V. Oreopoulou, and C. Tzia, A Kinetic Study of Oil Deterioration During Frying and a Comparison with Heating, J. Am. Oil Chem. Soc. 79:133-137 (2002).
14. White. P.J., Methods for Measuring Changes in Deep-Fat Frying Oils, Food Technol. 45(2):75-80 (1991).
15. Augustin, M.A., T. Asap, and L.K. Heng, Relationships Between Measurements of Fat Deterioration During Heating and Frying in RED Olein, Food Technol. Ibid. 64:1670-1675 (1987).
16. Fatemi, S.H., and E.G. Hammond, Analysis of Oleate, Linoleate and Linolenate Hydroperoxides in Oxidized Ester Mixtures, Lipids 15:379-385 (1980).