Abstract
Preventive effects of additives on the thermal oxidation of Tocopherol (Toc) in olive oil were observed in the order of gallic acid (GA) and thiodipropionic acid>cystine>homogentisinic acid>tryptophan. In this paper, preventive effects of GA on the thermal oxidation of Toc in Vegetable oils (soybean, corn, linseed, coconut and olive oils) and frying soybean oil under the condition for frying Chinese noodle were investigated. Vegetable oils with or without GA were heated in a glass tubes for AOM test at 180°C for 15, 30 and 45hr, respectively. Chinese noodles were fried at 180°C in soybean oil with or without 0.1% GA, stored at room temperature, and their oxidative stabilities were compared.
Preventive effects of GA on the thermal oxidation of Toc in each vegetable oil during heating were observed. The oxidative stabilities of vegetable oils were considerably increased by the addition of GA. On the other hand, the percentage of residual GA during heating was higher in the presence of Toc in ail than in the absence of Toc. Chinese noodles fried in oil containing GA could relatively resist the oxidation.
