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 language | English |
|---|---|
| Pages (from-to) | 2422-2428 |
| Number of pages | 7 |
| Journal | International Journal of Food Science and Technology |
| Volume | 52 |
| Issue number | 11 |
| Early online date | 25 Jul 2017 |
| DOIs | |
| Publication status | Published - Nov 2017 |
Bibliographical note
Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People). L. Redondo-Cuevas acknowledges financial support from the Catholic University of Valencia San Vicente Mártir to conduct the research in Scotland.Keywords
- antioxidants
- frying
- lipid oxidation
- natural products
- oils