Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione

The ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of corn oil was evaluated. sorbances at 234 nm and 270 nm, and p-anisidine value were monitored during storage of corn oil at 50 °C, 120 °C and 180 °C for up to 30 days, 12 h and 180 min, respectively. Both thiols exhibited inhibitory action that was dose dependent in the range 0–40 mg/L, while N-acetyl-cysteine was more effective than glutathione. At 50 °C and 120 °C, each thiol at 10, 20 or 40 mg/L was less effective than BHA at 200 mg/L. At 180 °C, N-acetyl-cysteine at 20 and/or 40 mg/L was more effective than BHA at 200 mg/L, while glutathione slightly less. le aldehydes were also determined after storage of corn oil at 60 °C for 5 days. N-Acetyl-cysteine and glutathione, each at 20 mg/L, inhibited the formation of several volatile aldehydes such as hexanal to an extent equal to BHA at 200 mg/L. t results indicate that N-acetyl-cysteine and glutathione may be taken into account as antioxidants in corn oil during storage, cooking or frying.