Inhibition of the Oxidation of Corn Oil Stripped of Tocopherols and Refined Olive Oil by Thiols
Ioannis G. Roussis*, 1, Despina Papadopoulou1, Maria Sakarellos-Daitsiotis2
Identifiers and Pagination:Year: 2009
First Page: 103
Last Page: 107
Publisher Id: TOFSJ-3-103
Article History:Received Date: 5/5/2009
Revision Received Date: 27/5/2009
Acceptance Date: 21/6/2009
Electronic publication date: 24/12/2009
Collection year: 2009
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of corn oil stripped of tocopherols and refined olive oil was examined.
The oxidative stability of corn oil stripped of tocopherols at 50oC, 120oC and 180oC was evaluated. The bsorbances at 234 nm and 270 nm, and p-anisidine value were monitored. N-acetyl-cysteine and glutathione inhibited the oxidation of oil, N-acetyl-cysteine at a higher degree. In comparison to BHA at 200 mg/L, both thiols at 20-40 mg/L exhibited lower (50 oC and 120oC) or similar (180oC) antioxidant activities. Compounds similar to the two thiols but not containing –SH group, N-acetyl-serine and oxidized glutathione, exhibited very low or no antioxidant activities. The oxidative stability of refined olive oil at 20 oC was determined by monitoring the peroxide value. N-acetyl-cysteine and glutathione at 20 mg/L exhibited antioxidant activities comparable to that of BHA at 200 mg/L.
Present results show the ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of corn oil stripped of tocopherols and refined olive oil indicating that thiols can inhibit the oxidation of any oil.