Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying

The aim of the study was to solve the mystery why sulfur-containing amino acids such as methionine can perform as an antioxidant during frying and hypothesized the antioxidative mechanisms. The results of this study revealed that sulfur-containing amino acids such as methionine failed to show DPPH ·...

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Veröffentlicht in:	Journal of food science and technology 2020-03, Vol.57 (3), p.1150-1157
Hauptverfasser:	Heng, H. F. Emilie, Ong, X. L., Chow, P. Y. Edwin
Format:	Artikel
Sprache:	eng
Schlagworte:	2,2-diphenyl-1-picrylhydrazyl Additives ambient temperature amines Amino acids antioxidant activity Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Decarboxylation deep fat frying food additives food industry Food processing Food processing industry Food Science foods Frying hydroquinone Methionine moieties NMR Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Nutrition Original Original Article Processing industry Pyrolysis Room temperature Scavenging Shelf life Sulfur t-Butylhydroquinone
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