Chen, Jia published the artcileUtilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying, Category: ethers-buliding-blocks, the publication is Food Chemistry: X (2022), 100359, database is CAplus and MEDLINE.
Lipid oxidation significantly shortens the life of frying oils, and this challenge can be addressed by using antioxidants. This work aimed to investigate the effect of Diaphragma juglandis extract (DJE) on the oxidative stability of soybean oil during deep frying. Tert-butylhydroquinone (TBHQ) and tea polyphenol (TP) were applied as pos. controls. A total of 31 polyphenols were determined in DJE, and catechin, quercitrin, taxifolin, quercetin 3-β-d-glucoside, epicatechin, gallic acid, and 3,4-dihydroxybenzoic acid were the main components. The antioxidants effectively delayed the degradation of triglycerides and inhibited the increase in the contents of p-anisidine, oxidized triglyceride monomers, triglyceride dimers, and triglyceride oligomers, with DJE exhibiting better performance. Moreover, DJE showed better inhibitory effect on the formation of (E)-2-alkenals, (E,E)-2,4-alkadienals, 4-oxo-alkanals, primary alcs., and secondary alcs. detected by 1H NMR than TBHQ and TP. Therefore, DJE has great potential as an excellent antioxidant in large-scale industrial applications.
Food Chemistry: X published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Category: ethers-buliding-blocks.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem