Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione

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University of Ioannina
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2008 (EN)
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)

corn oil (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Food Chemistry (EN)



<Go to ISI>://000255327700019

Elsevier (EN)

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