earticle

영어

Lipid oxidation and contents of tocopherols and phospholipids (PL) in soy-added fried products during storage inthe dark were studied. Flour dough containing soy flour at 0, 10, 20, and 30% on a weight basis was fried in corn oil at 180oCfor 2.5 min. The fried products were stored at 60oC for 11 days in the dark. Lipid oxidation of the fried products was evaluatedby conjugated dienoic acid (CDA) and p-anisidine values (PAV). Tocopherols and PL were determined by high performanceliquid chromatography (HPLC). CDA contents and PAV of the fried products were increased during storage, and addition ofsoy flour improved lipid oxidative stability of the fried products, which was partly related to increased amount of tocopherolsand PL in the soy-added fried products. Tocopherols and PL were degraded during the dark storage of the fried products. Soyflour addition to the dough did not affect the rate of tocopherols degradation during storage of the fried products; however, PLdegradation was higher in the soy-added fried products. Residual amounts of α-tocopherol and phosphatidylinositol showedhigh correlations with the lipid oxidation of the fried products during storage in the dark.