Date of Award
Doctor of Philosophy
Food Science and Human Nutrition
Pamela J. White
Lawrence A. Johnson
The impact of polydimethylsiloxane (PDMS) on oxidation of soybean oil at frying temperatures was investigated. At concentrations of PDMS greater than that calculated to be necessary for a compact monolayer on the oil surface, the rates of degradation of linoleate (18:2) and gamma- and delta-tocopherols were slower than in untreated oil. Degradation rates of 18:2 increased after a certain time at frying temperatures, likely caused by a reduction of the tocopherols and/or the PDMS to levels at which they were no longer protective. PDMS decreased oxygen transfer to the oil at temperatures close to frying temperatures. The concentration of 4-hydroxynonenal (HNE), a toxic product of 18:2 oxidation, was affected by PDMS concentration. In general, PDMS retarded HNE formation when used at concentrations greater than the monolayer concentration. PDMS concentrations capable of forming multilayers were more effective than a monolayer, and the protective effect lasted for a longer time. The results strongly suggest that PDMS decreases the oxygen transfer rate into the oil, thus decreasing the degradation of 18:2, tocopherols, and the formation of oxidation products, such as HNE.
Jose Arnaldo Gerde
Gerde, Jose Arnaldo, "protective effects of polydimethylsiloxane in soybean oil at frying temperatures" (2010). Graduate Theses and Dissertations. 11415.