Performance of Different Natural Antioxidant Compounds in Frying Oil
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Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Faculty Food Technology Biotechnology
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified gamma-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1-2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01-0.40 g per 100 g of oil, total polar material 8.8-73.8 g per 100 g of oil, total phenolics 0.1-4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5-11.0 mM of Trolox equivalents per 100 g of oil. The fatty acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation. Frying oil enriched with purified gamma-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified gamma-oryzanol, green tea extract and purified lycopene.
Açıklama
Anahtar Kelimeler
frying oil, peanut oil, green tea extract, lycopene, resveratrol, gamma-oryzanol
Kaynak
Food Technology and Biotechnology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
54
Sayı
1
