« Previous AbstractRequirements for recruitment of a G protein-coupled receptor to clathrin-coated pits in budding yeast    Next Abstract"Shared genes related to aggression, rather than chemical communication, are associated with reproductive dominance in paper wasps (Polistes metricus)" »

J Oleo Sci

Title:		Polydimethylsiloxane Droplets Exhibit Extraordinarily High Antioxidative Effects in Deep-Frying
Author(s):		Totani N; Yazaki N; Yawata M;
Address:		"Faculty of Nutrition, Kobe-Gakuin University"
Journal Title:		J Oleo Sci
Year:		2017
Volume:		20170224
Issue:		4
Page Number:		329 - 336
DOI:		10.5650/jos.ess16172
ISSN/ISBN:		1347-3352 (Electronic) 1345-8957 (Linking)
Abstract:		"The addition of more than about 1 ppm polydimethylsiloxane (PDMS) into oil results in PDMS forming both a layer at the oil-air interface and droplets suspended in the oil. It is widely accepted that the extraordinarily strong and stable antioxidative effects of PDMS are due to the PDMS layer. However, the PDMS layer showed no antioxidative effects when canola oil did not contain droplets but rather was covered with a layer of PDMS, then subjected to heating under high agitation to mimic deep-frying. Furthermore, no antioxidative effect was exhibited by oil-soluble methylphenylsiloxane (PMPS) in canola oil or by PDMS in PDMS-soluble canola oil fatty acid ester during heating, suggesting that PDMS must be insoluble and droplets in oil in order for PDMS to exhibit an antioxidative effect during deep-frying. The zeta potential of PDMS droplets suspended in canola oil was very high and thus the negatively charged PDMS droplets should attract nearby low molecular weight compounds. It was suggested that this attraction disturbed the motion of oxygen molecules and prevented their attack against unsaturated fatty acid moiety. This would be the reason in the deep-frying why PDMS suppressed the oxidation reaction of oil. PDMS droplets also attracted volatile compounds (molecular weight below 125 Da) generated by heating canola oil. Thus, adding PDMS to oil after heating the oil resulted in the heated oil smelling less than heated oil without PDMS"
Keywords:		Antioxidants/*chemistry *Cooking Dimethylpolysiloxanes/*chemistry *Hot Temperature Odorants Oxidation-Reduction Oxygen/chemistry Plant Oils/*chemistry Rapeseed Oil Volatile Organic Compounds/analysis;
Notes:		"MedlineTotani, Nagao Yazaki, Naoko Yawata, Miho eng Japan 2017/02/28 J Oleo Sci. 2017 Apr 3; 66(4):329-336. doi: 10.5650/jos.ess16172. Epub 2017 Feb 24"