Protective effect of trehalose on degradation of unsaturated fatty acids by boiling

The effect of trehalose on degradation of unsaturated fatty acid by boiling was investigated. The degradation of alpha-linolenic acid, linoleic acid a nd oleic acid in presence of trehalose by boiling were 70%, 38% and 37% of that of unsaturated fatty acid without trehalose respectively. The formatio n of volatile aldehydes from alpha-linolenic acid and linoleic acid by boil ing was remarkably suppressed by the addition of trehalose. The similar eff ect was observed in the presence of maltitol. From the above results, it wa s revealed that trehalose has protective effect on degradation of unsaturat ed fatty acids and formation of volatile aldehydes by boiling.