Performance of Different Natural Antioxidant Compounds in Frying Oil

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorAydeniz, Buket
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:52:23Z
dc.date.available2025-01-27T20:52:23Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipScientific Research Projects Office of Canakkale Onsekiz Mart University, Canakkale,Turkey [BAP-2010/153]
dc.description.sponsorshipThis study was funded by the Scientific Research Projects Office of Canakkale Onsekiz Mart University, Canakkale,Turkey (Project no: BAP-2010/153). The authors are grateful to Helvacizade Food Pharma & Chemicals (Konya, Turkey) for the refined peanut oil gift for this study. All authors declare no conflict of interest and alone are responsible for the content and writing of this article.
dc.identifier.endpage30
dc.identifier.issn1330-9862
dc.identifier.issn1334-2606
dc.identifier.issue1
dc.identifier.pmid27904389
dc.identifier.scopus2-s2.0-84964871964
dc.identifier.scopusqualityQ2
dc.identifier.startpage21
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25750
dc.identifier.volume54
dc.identifier.wosWOS:000374275500004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFaculty Food Technology Biotechnology
dc.relation.ispartofFood Technology and Biotechnology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectfrying oil
dc.subjectpeanut oil
dc.subjectgreen tea extract
dc.subjectlycopene
dc.subjectresveratrol
dc.subjectgamma-oryzanol
dc.titlePerformance of Different Natural Antioxidant Compounds in Frying Oil
dc.typeArticle

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