Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione
| dc.contributor.author | Papadopoulou, D. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:39:59Z | |
| dc.date.available | 2015-11-24T16:39:59Z | |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8214 | |
| dc.rights | Default Licence | - |
| dc.subject | corn oil | en |
| dc.subject | oxidation | en |
| dc.subject | n-acetyl-cysteine | en |
| dc.subject | glutathione | en |
| dc.subject | amino-acids | en |
| dc.subject | vegetable-oils | en |
| dc.subject | antioxidant | en |
| dc.title | Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione | en |
| heal.abstract | 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 |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | DOI 10.1016/j.foodchem.2007.12.082 | - |
| heal.identifier.secondary | <Go to ISI>://000255327700019 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0308814608000939/1-s2.0-S0308814608000939-main.pdf?_tid=5a6a3be391dd649a406cedc053a800fb&acdnat=1333038187_33963034e6c413f1799e8386399afa20 | - |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2008 | - |
| heal.publisher | Elsevier | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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