Enrichment of frying oils with plant phenolic extracts to extend the usage life
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Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this research was to evaluate the efficacy of extracts prepared from olive leaf (OLVL), hazelnut leaf (HAZL), and hazelnut green leafy cover (HGLC) in frying conditions. The extracts were added into canola oil at 200?ppm phenolic equivalence level and fried for seven consecutive days and analyzed. Generally, the lowest phenolic content and antioxidant capacity value were measured in HGLC extract, although, the best performance during frying was with HGLC extract. There were significant differences among the free acidity, conjugated dienoic acids, and total polar materials (TPM). The oil enriched with HGLC extract did not exceed the limit TPM value at the end of seventh day. Also the remaining antioxidant capacities in the frying oil samples were highest in HGLC enriched samples. The viscosity and turbidity values of the oils enriched with OLVL and HAZL extract were a little higher than a control sample. Generally trans-fatty acid formation was lower in the enriched oil samples. Also significant decreases in the level of unsaturated fatty acids during frying period were observed. This study shows that enriching oils with easily found and cheap natural plant extracts can extend their usage life. Practical applications: The results of this study have shown that liquid frying oils can successfully be enriched with plant phenolic extract to enhance thermo-oxidative stability. Addition of phenolic extract up to 200?ppm level have not created any problem in sensory quality of either the oil or fried dough. The HGLC and OLVL extract were found very suitable for this purpose. These materials are common agro-food by-products and can be produced very easily with low cost. Also, this type of enrichment may aid consumers to get some beneficial phenolic compounds through fried food consumption. In addition, these types of applications may open another area for marketing the named plant extracts.
Açıklama
Anahtar Kelimeler
Enrichment, Frying, Hazelnut Green Leafy Cover, Hazelnut Leaf, Olive Leaf
Kaynak
European Journal of Lipid Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q2
Cilt
114
Sayı
8
