Research on the Protective Effect of Tert-butyl hydroquinone and Butylated caffeic acid on Tocopherols under High Temperature Deep-frying

2nd International Conference on Frontiers of Materials Synthesis and Processing

Liu, Jiaojiao^1 ; Pasdar, Hussain^1 ; Chen, Qingqing^1 ; Li, Cheng^1 ; Weng, Xinchu^1

School of Life Sciences, Shanghai University, Shanghai, China^1

关键词: Accelerated oxidations;    Anti-oxidant activities;    Caffeic acids;    Deep frying;    Heating process;    High temperature;    Protective effects;    Tocopherols content;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/493/1/012014/pdf
DOI  :  10.1088/1757-899X/493/1/012014

来源: IOP

【 摘 要 】

In order to explore the protective effect of TBHQ (tert-butyl hydroquinone) and BCA (butylated caffeic acid) on tocopherols in oils and fats, various physicochemical indexes of oil samples and changes of tocopherols content during high temperature frying and Rancimat accelerated oxidation were determined. The results showed that the addition of appropriate amount of TBHQ and BCA in oils and fats greatly improved the antioxidant activity, and the added TBHQ and BCA could effectively reduce the loss of tocopherols during the heating process of fats and oils and played a certain role in the protection of tocopherols. In comparison, BCA had a stronger protective effect, especially for the protection of δ-tocopherol.