Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione
(EN)
Papadopoulou, D.
(EN)
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
(EL)
Papadopoulou, D.
(EN)
The ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of corn oil was evaluated. The absorbances at 234 nm and 270 nm, and p-anisidine value were monitored during storage of corn oil at 50 degrees C, 120 degrees C and 180 degrees C for up to 30 days, 12 h and 180 min, respectively. Both thiols exhibited inhibitory action that was dose dependent in the range 0-40 mg/L, while N-acetyl-cysteine was more effective than glutathione. At 50 degrees C and 120 degrees C, each thiol at 10, 20 or 40 mg/L was less effective than BHA at 200 mR/L. At 180 degrees C, N-acetyl-eysteine at 20 and/or 40 mg/L was more effective than BHA at 200 mg/L, while glutathione slightly less. Volatile aldehydes were also determined after storage of corn oil at 60 degrees C for 5 days. N-Acetyl-cysteine and glutathione, each at 20 mg/L, inhibited the formation of several volatile aldehydes such as hexanal to an extent equal to BHA at 200 mg/L. Present results indicate that N-acetyl-cysteine and glutathione may be taken into account as antioxidants in corn oil during storage, cooking or frying. (C) 2008 Elsevier Ltd. All rights reserved.
(EN)
