Effect of polydimethylsiloxane (MS) on 4–hydroxynonenal (4HNE) formation in frying oil

GERDE JOSE A.; HAMMOND EARL G.; WHITE PAMELA J.

Phoenix, AZ, USA

Conferencia; 101st American Oil Chemists’ Society Annual Meeting and Expo; 2010

American Oil Chemists' Society

Soybean oil containing 100 and 25 ppm MS and a control with no MS were heated at 180°C in a crystallizing dish for 48 hr. The calculated amount of MS for a surface monolayer was 25 ppb. Fatty acid composition and concentrations of tocopherol and 4HNE, a reportedly highly toxic compound formed in frying oils, were monitored periodically. Slopes of the linear change in the ln (linoleate/palmitate) were calculated. For 100 and 25 ppb MS, inflection points were observed in these plots, and for 100 ppb MS plot, the inflection point occurred later than that for 25 ppb. The slope after the inflection point for the 25 ppb plot did not differ from that of the control. For 100 ppb MS, degradation of gamma and delta tocopherol was slower than for the 25 ppb and control treatments. For all treatments gamma tocopherol degraded faster than delta. The 4HNE concentration increased faster in the control than in the 25 ppb MS treatment. For both the control and 25 ppb MS treatments, a maximum concentration of 4HNE was observed. For the 100 ppb treatment, the increase in 4HNE concentration was much slower than for other treatments, and 4HNE did not reach a maximum during the experiment. Thus, the practice by many oil manufacturers of adding MS to oils to extend frying life, also may provide important human health benefits.