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Antioxidant Activity of Amino Acid Sodium and Potassium Salts in Vegetable Oils at Frying Temperatures
  • Hong-Sik Hwang,
  • Jill Winkler-Moser,
  • Sean Liu
Hong-Sik Hwang

Corresponding Author:hongsik.hwang@ars.usda.gov

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Jill Winkler-Moser
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Sean Liu
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Previous studies reported that several amino acids had strong antioxidant activity in vegetable oils under frying conditions. In this study, the carboxylic acid group of amino acids was converted to a carboxylate group (-COO-Na+ or -COO-K+), a heating study was conducted with amino acid salts in soybean oil at 180 ºC. Sodium salts of amino acids including alanine, phenylalanine, and proline and disodium glutamate had significantly stronger antioxidant activity than the corresponding amino acids, and potassium salts had stronger antioxidant activity than sodium salts. Potassium salts of alanine and phenylalanine more effectively retained tocopherols in soybean oil than the corresponding amino acids during heating. Phenylalanine potassium salt had stronger antioxidant activity than phenylalanine in other vegetable oils including olive, high oleic soybean, canola, avocado, and corn oils. Phenylalanine potassium salt at 5.5. mM more effectively prevented oil oxidation than tert-butyl hydroquinone (TBHQ), a synthetic antioxidant, at its legal concentration limit (0.02%) indicating its feasibility as a new antioxidant for frying.
26 Nov 2021Submitted to Journal of the American Oil Chemists' Society
29 Nov 2021Submission Checks Completed
29 Nov 2021Assigned to Editor
11 Dec 2021Reviewer(s) Assigned
28 Dec 2021Review(s) Completed, Editorial Evaluation Pending
03 Jan 2022Editorial Decision: Revise Minor
27 Jan 20221st Revision Received
27 Jan 2022Assigned to Editor
27 Jan 2022Submission Checks Completed
16 Feb 2022Reviewer(s) Assigned
28 Feb 2022Review(s) Completed, Editorial Evaluation Pending
07 Mar 2022Editorial Decision: Revise Minor
08 Mar 20222nd Revision Received
09 Mar 2022Assigned to Editor
09 Mar 2022Submission Checks Completed
09 Mar 2022Review(s) Completed, Editorial Evaluation Pending
16 Mar 2022Editorial Decision: Accept
May 2022Published in Journal of the American Oil Chemists' Society volume 99 issue 5 on pages 407-419. 10.1002/aocs.12585