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Evaluation of antioxidative properties of ferulic acid amides with different dosages in frying system of soybean oil
  
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KeyWord:Key words：feruloylphenethylamine  feruloyltyramine  antioxidant  frying system  acid value  polar substances
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JIN Wenhua, ZHANG Jinfang, GAO Liang, WANG Xingguo, WANG Xiaosan  
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Abstract:
      Abstract：The changes of acid value, polar substances content and fatty acid composition of soybean oil with different dosages of feruloylphenethylamine (FRP) and feruloyltyramine (FTP) during frying in soybean oil were compared, and the antioxidation properties of FRP and FTP were studied in frying system. The results showed that the soybean oil added with FRP or FTP with dosage 500 mg/kg had the best antioxidation property, which could effectively inhibit the increase of acid value, polar substances content and the oxidative degradation of linoleic acid and linolenic acid in frying oil.
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