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Food Science

Food Science and Human Nutrition Publications

1990

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Linalyl Acetate And Other Compounds With Related Structures As Antioxidants In Heated Soybean Oil, Pearlly S. Yan, Pamela J. White Oct 1990

Linalyl Acetate And Other Compounds With Related Structures As Antioxidants In Heated Soybean Oil, Pearlly S. Yan, Pamela J. White

Food Science and Human Nutrition Publications

Linalyl acetate and undecylenic acid were studied to determine their abilities to reduce oxidative changes in soybean oil held at frying temperature. All compounds to be tested were added to soybean oil and heated to 180 "C for 56-70 h. Fatty acid changes and conjugated diene formation were monitored. Acetylation of linalool to linalyl acetate (LA) caused the formation of many byproducts, which were separated by thin-layer chromatography into three bands. The materials isolated from the bands were tested and found to be equally effective antioxidants. Purchased LA had an antioxidant effect similar to that of the bands. The LA ...