Antioxygenic Fractions of Oat and Soya Bean Flour

Abstract

The process of autoxidation of fat can be divided into two periods; first, the induction period of very slow oxygen absorption, and second the period of active or rapid oxygen absorption. The shortness of the induction period shows a marked correlation to the ease with which various samples of edible fats become tallowy flavored. Recent investigations (7, 8, 19) indicate that the induction period beeomes progressively shorter as the substance is puri- fied, and that the induction period is due, in the major part at least, to the presence of traces of foreign substances. According to this theory the pro- oxidant effect of the products of fat oxidation (activated molecules) will be largely an indirect one resulting from their destructive action on these for- eign substances. Moureau and Dufraisse (14) are credited with being the pioneers in the study of these foreign substances, variously termed inhibi- tors, inhibitols, antioxidants, or antioxygens. However, various substances have for many years been empirically used to preserve fats. Lea (11) men- tions the wide use of gum benzoin in preserving lard for pharmaceutical purposes since Deschamps discovered its protective quality in 1843.