NLM-PubMed-Logo  doi: 10.17113/ftb.

Performance of Different Natural Antioxidant Compounds in Frying Oil

Buket Aydenız and Emin Yilmaz*

Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, TR-17020 Çanakkale, Turkey

Article history:
Received February 5, 2015
Accepted October 22, 2015

Key words:
frying oil, peanut oil, green tea extract, lycopene, resveratrol, γ-oryzanol

In this study, the natural green tea extract, purifi ed lycopene, purified resveratrol and purified γ-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 γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene.

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