protective effects of polydimethylsiloxane in soybean oil at frying temperatures

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2010-01-01
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Gerde, Jose
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Pamela J. White
Lawrence A. Johnson
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Abstract

The impact of polydimethylsiloxane (PDMS) on oxidation of soybean oil at frying temperatures was investigated. At concentrations of PDMS greater than that calculated to be necessary for a compact monolayer on the oil surface, the rates of degradation of linoleate (18:2) and gamma- and delta-tocopherols were slower than in untreated oil. Degradation rates of 18:2 increased after a certain time at frying temperatures, likely caused by a reduction of the tocopherols and/or the PDMS to levels at which they were no longer protective. PDMS decreased oxygen transfer to the oil at temperatures close to frying temperatures. The concentration of 4-hydroxynonenal (HNE), a toxic product of 18:2 oxidation, was affected by PDMS concentration. In general, PDMS retarded HNE formation when used at concentrations greater than the monolayer concentration. PDMS concentrations capable of forming multilayers were more effective than a monolayer, and the protective effect lasted for a longer time. The results strongly suggest that PDMS decreases the oxygen transfer rate into the oil, thus decreasing the degradation of 18:2, tocopherols, and the formation of oxidation products, such as HNE.

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Fri Jan 01 00:00:00 UTC 2010