Antioxidant effect of whey protein hydrolysate on development of oxidation soybean oil

It is well known that lipid peroxidation is a major course of quality changes which affect the flavor, texture and appearance in foods. In addition, it has been recognized that oxidative stress plays a significant role in a number of age specific diseases. The factors involved in these diseases are the lipid peroxides and low molecular weight compounds produced during the late stage of the oxidative reaction. Hence, to prevent foods from undergoing deterioration and to provide protection against various diseases, it is important to inhibit the peroxidation of lipids and formation of free radicals occurring in the living body and food stuffs. Due to safety concerns and health aspects over the use of synthetic antioxidants, the natural antioxidant compounds are considered by researchers. Protein hydrolysates are the source of natural antioxidant. The need for natural antioxidants in food and pharmaceutical resulted in extensive scientific research, in recent decades. antioxidant activity of whey protein hydrolysates on oxidative stability of soybean oil were studied and compared with synthetic antioxidants, by measuring their peroxide and thiobarbituric acid values during accelerated storage. Protein hydrolysate and synthetic antioxidant at four different concentrations (100, 300, 500 and 700 ppm) were added to soybean oil. Protein hydrolysate and antioxidant BHT were retarded oil oxidationat 70°c. The peroxide and thiobarbitoric acid values of control samples were 85.08 (meq peroxide/ kg oil) and 0.22 (mg malon aldehyde/kg oil) after fifteen days storage while this values were 45.05 and 0.082 for oil sample contain 700 ppm BHT and for oil sample contain 700 ppm protein hydrolysate were 49.75 and 0.094, respectively. That the antioxidant peptides can be used as anatural antioxidant in food formulations.