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<p>The frying process is an effective method for producing food with desirable sensory attributes. However, this process may also lead to the formation of deleterious compounds. This study primarily investigates the inhibitory effects of anti-foaming agent (AFA, a silicone-based compound), <i>tert</i>-butylhydroquinone (TBHQ), and tea polyphenols (TP) on the generation of lipid oxidation products during the frying process. AFA offers superior protection against triacylglycerol degradation during frying compared to TP and TBHQ. In the AFA group, the degradation rates of LLL, OLL, and LLP remained below 30%. The addition of AFA significantly (<i>p</i> &lt; 0.05) reduced the levels oxidized triacylglycerol monomers (OxTGs) and triacylglycerol polymerized products (TGPs) in comparison to the other groups. The OxTGs of the oils after 32&#xa0;h of frying were 5.48%, 3.66%, 4.30%, and 3.29% for those treated with control, TBHQ, TP, and AFA, respectively. The corresponding values for TGPs were 18.62%, 12.43%, 11.85%, and 6.78%. TBHQ demonstrated greater efficacy than TP and AFA in mitigating the formation of glycerol core aldehydes, volatile aldehydes, and 4-oxo-alkanals. This study provides foundational data for the selection of appropriate antioxidants to enhance the oxidative stability of frying oils.</p>

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Mitigating lipid oxidation products in soybean frying oil: efficacy of some additives

  • 期刊论文

  • 发表日期：

    2025年12月10日

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  • Jia Chen,
  • Chengzhi Yan,
  • Ziang Liu,
  • Xingfeng Guo,
  • Lingyan Zhang,
  • Yongsheng Cao,
  • Guoyi Qu,
  • Zhao Zhang,
  • Lirong Xu,
  • Xiuzhu Yu

摘要

The frying process is an effective method for producing food with desirable sensory attributes. However, this process may also lead to the formation of deleterious compounds. This study primarily investigates the inhibitory effects of anti-foaming agent (AFA, a silicone-based compound), tert-butylhydroquinone (TBHQ), and tea polyphenols (TP) on the generation of lipid oxidation products during the frying process. AFA offers superior protection against triacylglycerol degradation during frying compared to TP and TBHQ. In the AFA group, the degradation rates of LLL, OLL, and LLP remained below 30%. The addition of AFA significantly (p < 0.05) reduced the levels oxidized triacylglycerol monomers (OxTGs) and triacylglycerol polymerized products (TGPs) in comparison to the other groups. The OxTGs of the oils after 32 h of frying were 5.48%, 3.66%, 4.30%, and 3.29% for those treated with control, TBHQ, TP, and AFA, respectively. The corresponding values for TGPs were 18.62%, 12.43%, 11.85%, and 6.78%. TBHQ demonstrated greater efficacy than TP and AFA in mitigating the formation of glycerol core aldehydes, volatile aldehydes, and 4-oxo-alkanals. This study provides foundational data for the selection of appropriate antioxidants to enhance the oxidative stability of frying oils.