Art

J-GLOBAL ID：201702271765011867   Reference number：17A0658436

Polydimethylsiloxane Droplets Exhibit Extraordinarily High Antioxidative Effects in Deep-Frying

ポリジメチルシロキサン液滴はディープフライングにおいて並外れて高い抗酸化作用を示す

Author (3)： Totani Nagao (Faculty of Nutrition, Kobe-Gakuin University) ,  Yazaki Naoko (Faculty of Nutrition, Kobe-Gakuin University) ,  Yawata Miho (Department of Food and Nutrition, Hakodate Junior College)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 66  Issue： 4  Page： 329-336(J-STAGE)  Publication year： 2017 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： canola oil ,  droplet ,  antioxidation ,  *frying ,  zeta-potential ,  *polydimethylsiloxane ,  *deep frying

Author keywords (6)： polydimethylsiloxane ,  zeta potential ,  droplet ,  antioxidative effect ,  volatile compounds ,  fatty acid isopropyl esters

JST classification (3)： Properties of fat and oil  (YG01020T) ,  Food chemistry,nutritional value  (FJ01020J) ,  Inorganic polymers  (YH07140R)

Reference (19)：

• 1) Freeman, I.P.; Padley, F.B.; Sheppard, W.L. Use of silicones in frying oils. J. Am. Oil Chem. Soc. 50, 101-103 (1973).
• 2) Marquez-Ruiz, G.; Velasco, J.; Dobarganes, M.C. Effectiveness of dimethylpolysiloxane during deep frying. Eur. J. Sci. Technol. 106, 752-758 (2004).
• 3) Gerde, J.A.; Hammond, E.G.; White, P.J. Influence of polydimethylsiloxane on the oxygen concentration of oils at various temperatures. J. Am. Oil Chem. Soc. 88, 925-929 (2011).
• 4) Yawata, M.; Iwahashi, M.; Hori, R.; Shiramasa, H.; Totani, N. A Study on the effect of polydimethylsiloxane from the viewpoint of oxygen content in oil. J. Oleo Sci. 63, 987-994 (2014).
• 5) Gerde, J.A.; Hammond, E.G.; White, P.J. Influence of polydimethylsiloxane on the formation of 4-hydroxynonenal in soybean oil at frying temperature. J. Am. Oil Chem. Soc. 88, 1503-1510 (2011).

Terms in the title (4)： ポリジメチルシロキサン ,  液滴 ,  ディープフライング ,  抗酸化作用