Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils

Lucia Redondo-Cuevas, Gloria Castellano, Vassilios Raikos

Research output: Contribution to journalArticle

14 Citations (Scopus)
7 Downloads (Pure)

Abstract

Lipid oxidation has been identified as the major deterioration process of vegetable oils. Undesirable effects are even more profound when food processing involves high temperatures in the presence of oxygen. Natural ground herbs (black pepper, ginger, turmeric, rosemary and oregano) were assessed for their antioxidant capacity, phenolic content and ability to improve the oxidative stability of vegetable oils. The most potent herb was incorporated in vegetable oils formulations which were subjected to consecutive frying cycles. The oxidative stability of the vegetable oils, the formation of conjugated dienes/trienes and the decimation of tocopherol levels after the frying process were assessed. Rosemary powder was the most effective antioxidant among the ones tested. The oxidative stability of tocopherol-stripped corn oil with rosemary powder (1.53 ± 0.06 h) was significantly higher than the control (0.84 ± 0.02 h) and the oil with synthetic antioxidants (1.20 ± 0.03 h). Rosemary powder effectively improved the oxidative stability of sunflower (128.91%), olive (55.61%) and rapeseed (73.20%) oil during deep-frying and prevented CD and CT formation in rapeseed oil.
Original languageEnglish
Pages (from-to)2422-2428
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume52
Issue number11
Early online date25 Jul 2017
DOIs
Publication statusPublished - Nov 2017

Keywords

  • antioxidants
  • frying
  • lipid oxidation
  • natural products
  • oils

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