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| Evaluation of the antioxidant capacity of compound ferulic acyl antioxidants during frying |
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| DOI： |
| KeyWord:feruloylphenethylamine feruloyltyramine antioxidant compound |
| FundProject:新农科研究与改革实践项目 |
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| Abstract: |
| The binary with different compound antioxidants and dosages of ferulic acid amides(feruloylphenethylamine(FRP)and feruloyltyramine(FTP))and different antioxidants(ascorbyl palmitate,tea polyphenol palmitate, oryzanol,rosemary extract and tocopherol) were added to soybean oil with different dosages, the content of polar substances in soybean oil at different frying time were determined to study the antioxidant capacity of compound ferulic acyl antioxidants during frying. The results showed that the FTP and tea polyphenol palmitate compound antioxidant had better antioxidant effect than other compound antioxidants, and when the dosages of FTP and tea polyphenol palmitate both were 250 mg/kg, the content of polar substances in fried soybean oil for frying 120 min was the lowest, showing the best antioxidant performance.It provided an important basis for studying the antioxidant mechanism of ferulic acid amides and accelerating their industrial application. |
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