Enrichment of frying oils with plant phenolic extracts to extend the usage life

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorAydeniz, Buket
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:23:01Z
dc.date.available2025-01-27T20:23:01Z
dc.date.issued2012
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipScientific Research Projects Office of Canakkale Onsekiz Mart University [BAP-2010/103]
dc.description.sponsorshipThis study was funded by the Scientific Research Projects Office of Canakkale Onsekiz Mart University (Project No: BAP-2010/103).
dc.identifier.doi10.1002/ejlt.201100228
dc.identifier.endpage941
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue8
dc.identifier.scopus2-s2.0-84865300752
dc.identifier.scopusqualityQ2
dc.identifier.startpage933
dc.identifier.urihttps://doi.org/10.1002/ejlt.201100228
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22099
dc.identifier.volume114
dc.identifier.wosWOS:000307727400013
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofEuropean Journal of Lipid Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectEnrichment
dc.subjectFrying
dc.subjectHazelnut Green Leafy Cover
dc.subjectHazelnut Leaf
dc.subjectOlive Leaf
dc.titleEnrichment of frying oils with plant phenolic extracts to extend the usage life
dc.typeArticle

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