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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #299813
Title: Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature

Author
item Hwang, Hong-Sik
item Moser, Jill
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/4/2014
Publication Date: 5/7/2014
Citation: Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2014. Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature [abstract]. American Oil Chemists' Society.

Interpretive Summary:

Technical Abstract: Sesamol has drawn a considerable interest as an alternative to synthetic antioxidants due to its excellent radical scavenging ability at room temperature, low cost and additional health-promoting benefits. However, when it was evaluated for its antioxidant activity in soybean oil at frying temperature, it did not show very impressive results. Additives were tested to investigate their effects on the antioxidant activity of sesamol. Twenty two additives were examined and some of them showed remarkable improvements in antioxidant activity of sesamol during heating of soybean oil at 180 °C. It is believed that this innovative method can be applied to many other natural and synthetic antioxidants. After a patent application is filed in November, the detailed information will be stated in the updated abstract and the presentation.