title: Phosphatidylcholine and dihydrocaffeic acid amide mixture enhanced the thermo-oxidative stability of canola oil.
abstract: Recently, we reported the synthesis of a series of dihydrocaffeic acid amides and evaluated their performance as antioxidants for frying applications using a model frying. In the present study, the possibility of a synergy between the amide, N-propyl-N-benzyl-3-(3,4 dihydroxyphenyl)propanamide (DCA) and phosphatidylcholine (PC) was explored in a 6-day actual frying operation. As measured by the amount of polar components (TPC), anisidine value (AnV), changes in fatty acid composition, residual tocopherol and hydroxynonenal (HNE), canola oil containing the formulated antioxidant was twice as stable compared to the regular unfortified oil. At the end of the frying period, the amount of HNE detected in regular canola oil and the fortified sample was at 5.7 and 2.5μg/g, respectively. Thus, the mixture containing phosphatidylcholine and dihydrocaffeic acid amide is a promising antioxidant for frying application.
authors.affiliation: Max Rubner-Institut (MRI), Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Working Group for Lipid Research, Schützenberg 12, D-32756 Detmold, Germany. Electronic address: felix.aladedunye@mri.bund.de.
authors.forename: Felix
authors.initials: F
authors.lastname: Aladedunye
authors.affiliation: Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, AB T1K 3M4, Canada.
authors.forename: Roman
authors.initials: R
authors.lastname: Przybylski
mesh_terms: D000577:Amides / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry*; D002109:Caffeic Acids / Q000737:chemistry*; D003296:Cooking; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D006358:Hot Temperature; D010084:Oxidation-Reduction; D010713:Phosphatidylcholines / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry; D000074262:Rapeseed Oil
chemical_list: D000577:Amides; D000975:Antioxidants; D002109:Caffeic Acids; D005229:Fatty Acids, Monounsaturated; D005503:Food Additives; D010713:Phosphatidylcholines; D010938:Plant Oils; D000074262:Rapeseed Oil; C000995:3,4-dihydroxyphenylpropionic acid
keywords: Canola oil; Dihydrocaffeic acid amide; Frying stability; HNE; Phospholipid