Micro-frying study
The antioxidant activity of alanine K and phenylalanine K compared to
that of the corresponding amino acids was examined in a frying study,
where potato cubes were fried in a vial containing 6 g SBO at 180 °C.
Losses of olefinic H and bisallylic H and formation of PTAG during
frying are shown in Figure 4. Alanine K had stronger antioxidant
activity than alanine showing significantly lower loss of olefinic H
while differences in loss of bisallylic H and PTAG were not significant.
Phenylalanine K gave significantly lower losses of olefinic H and
bisallylic H and PTAG compared to phenylalanine. It should be noted that
although the activity of 5.5 mM phenylalanine was lower than 0.02% (1.1
mM) TBHQ, its potassium salt had significantly higher activity than
TBHQ.