Abstract
AbstractScreening tests of fungal metabolites were performed for developing new types of antioxidants and synergists for tocopherol (Toc). Flavoglaucin has been found to be an excellent antioxidant and synergist. It is a phenolic compound isolated from mycelial mats ofEurotium chevalieri. Under autoxidation conditions, flavoglaucin remarkably synergized with Toc and stabilized many edible oils and fats. After the addition of flavoglaucin (0.05 %) the vegetable oils retained their original stabilities even after thermal treatment at 180 C for 25 hr. During the oxidation of lard containing Toc (0.04%) under the simulated deep‐fat frying conditions, the addition of flavoglaucin didn't retard the oxidative decomposition of Toc. However, the stability of lard always was higher in the presence of flavoglaucin than in its absence. Flavoglaucin is not mutagenic to Salmonella typhimurium TA 100 and TA 98.
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