TITLE:
Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Aldehyde Formation by Antioxidants in Heat-Treated Corn Oil at Frying Temperature
AUTHORS:
Wei Jin, D. W. Shoeman, Vijai K. S. Shukla, A. Saari Csallany
KEYWORDS:
Antioxidants, Ascorbyl Palmitate, Citric Acid, Corn Oil, HNE, Rosemary Extracts, TBHQ
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.7,
July
14,
2020
ABSTRACT: The
antioxidative properties of four antioxidants such as rosemary extracts (RE), tert-butylhydroquinone (TBHQ),
ascorbyl palmitate (AP), citric acid (CA) and their mixtures were investigated
on the formation of 4-hydroxy-2-transnonenal (HNE) in commercial corn oil
heated at 185°C for up to
6 hours. Among the antioxidants 100 ppm RE and a mixture of 200 ppm tertiary butylated
hydroquinone (TBHQ) + 100 ppm ascorbyl palmitate (AP) + 50 ppm citric acid (CA)
exhibited excellent antioxidative activity, as determined by the thiobarbituric
acid reaction (TBARS) assay, measuring the formations of the secondary lipid
oxidation products and by high-performance liquid chromatography (HPLC),
measuring the formation of the toxic α, β-unsaturated
hydroxyaldehyde HNE after heat treatment of corn oil at 185°C up to
6 hours. TBHQ, AP and CA alone did not show much protective properties. The
synergistic effects of TBHQ + AP + CA mixture shown to reduce the formation of
HNE after 6 hours heat-treated corn oil by 27%. RE 100 ppm was also found to be
a very effective antioxidant, reducing the formation of HNE after 6 hours heat-treated
corn oil in the same condition by 29%.