Action and fate of natural and synthetic antioxidants during frying

Marmesat, Susana; Morales, Angel; Velasco, Joaquı́n; Dobarganes, M. C.

doi:10.3989/gya.021910

Cited by 47 publications

(7 citation statements)

References 64 publications

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“…The most relevant losses were found in tocopherols, due to their rapid degradation at high temperatures and antioxidant action [ 38 , 39 , 40 , 41 ], and in squalene, which is very prone to oxidation due to its high number of double bonds [ 42 ] and which may also exert a combined action with tocopherols as secondary antioxidants [ 43 ]. Nevertheless, considerable amounts of squalene remained at the end of the thermoxidation assay, especially in OPO2, which started with the highest levels and kept over 1000 mg/kg at the end of the experiment.…”

Section: Resultsmentioning

confidence: 99%

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

Méndez

Márquez‐Ruiz

Holgado

et al. 2021

Foods

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The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.

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Section: Resultsmentioning

confidence: 99%

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

Méndez

Márquez‐Ruiz

Holgado

et al. 2021

Foods

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“…Tertiary butylhydroquinone (TBHQ) and some sterically hindered phenolics are very effective primary antioxidants at room or moderate temperatures and widely used in the food industry. However, these low molecular weight antioxidants tend to lose their effectiveness during hightemperature food processing like deep frying and baking, because of chemical degradation, volatilization and steam distillation (Hamama and Nawar, 1991;Marmesat et al, 2010). Thus, relatively high molecular weight antioxidants are preferably used to overcome physical loss and to enhance thermal stability under high temperatures.…”

Section: Introductionmentioning

confidence: 99%

Synthesis and antioxidant activity of two novel tetraphenolic compounds derived from toluhydroquinone and tertiary butylhydroquinone

et al. 2014

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SUMMARY:Two novel compounds bearing four hydroxyphenyl groups were synthesized by the acid-catalyzed condensation reaction of glyoxal with toluhydroquinone (THQ) or tertiary butylhydroquinone (TBHQ), respectively. The antioxidant activity of the newly synthesized compounds was assessed by the Rancimat test, a 2,2-diphenyl 1-picrylhydrazyl (DPPH) assay and reducing power assay. In the Rancimat antioxidant test using lard oil as substrate, the performance of two newly synthesized compounds was superior to TBHQ at 140 °C. It was suggested that two newly synthesized compounds can be used to improve the oxidative stability of lipid products during high temperature processing. With regard to the DPPH radical scavenging activity and reducing power, the performance of synthesized compounds was inferior to their mother compounds, respectively. The results show that the DPPH radical scavenging activity and reducing power of a compound did not correlate with its ability to retard lipid oxidation. KEYWORDS: Antioxidant activity; Condensation reaction; DPPH; TBHQ; THQRESUMEN: Síntesis y actividad antioxidante de dos nuevos compuestos tetrafenólicos derivados de toluhidroquinona y terbutilhidroquinona. Dos nuevos compuestos con cuatro grupos hidroxifenilo se sintetizaron mediante reacción de condensación catalizada por glioxal con toluhidroquinona (THQ) o terbutilhidroquinona (TBHQ), respectivamente. La actividad antioxidante de los compuestos sintetizados se evaluó mediante Rancimat, método del 2,2-difenil-1-picrilhidrazil (DPPH) y poder reductor. Para el ensayo de Rancimat se usó manteca de cerdo como sustrato, la efectividad de los dos compuestos recién sintetizados fue superior a la del TBHQ a 140 °C. Se sugiere que los compuestos sintetizados se pueden utilizar para mejorar la estabilidad oxidativa de productos lipídicos durante el procesamiento a alta temperatura. Con respecto a la actividad de eliminación de radicales DPPH y poder reductor, la efectividad de los compuestos sintetizados fue inferior a los compuestos matrices. Los resultados mostraron que la actividad de eliminación de radicales DPPH y poder reductor de un compuesto no se correlacionó con su capacidad para retardar la oxidación lipídica.

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“…Studies from recent years show that antioxidants added in oils and fats are lost in different forms (e.g., antioxidation loss, volatilization loss, transformation loss, and adsorption loss) during transportation, storage, and oleaginous food processing, and the amount lost varies depending on the type of oils and fats, the type and loading of antioxidants, and treatment conditions (Li, Bi, Liu, et al, 2014; Li, Bi, Yang, & Wang, 2017; Liu et al, 2016; Marmesat et al, 2010; Martin‐Polvillo et al, 2004; Mezouari & Eichner, 2007). Antioxidation loss is the result of scavenging free radicals and oxygen.…”

Section: Antioxidantsmentioning

confidence: 99%

A review on losses and transformation mechanisms of common antioxidants

Zhang

Kuang

et al. 2023

J Americ Oil Chem Soc

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Antioxidants are considered to be one of the most effective ways to prevent and delay the rancidity of oils and fats, thus play an important role in the processing, packaging, and storage of oils, fats, and oleaginous foods. However, the losses of antioxidants inevitably occur while preventing the rancidity of oils and fats. In this work, the loss pathways and mechanisms of synthetic and natural antioxidants commonly used in oils, fats, and oleaginous foods systems during storage, use, and detection are critically reviewed. The discussion regarding the transformation of antioxidants or antioxidant models in various organic solvent systems is also covered as well as the fate, toxicities, and antioxidative activities of transformation products of antioxidants. At room temperature, antioxidants in oils and fats are mainly lost due to antioxidation with transformation products accumulated. Under thermal (heating and frying) condition, synthetic antioxidants are mainly lost due to volatilization, while natural antioxidants are mainly lost due to transformation. Under frying condition, adsorption also contributes to the losses of antioxidants. This review discusses some possible research directions regarding antioxidants applied in oils, fats and oleaginous foods, which is expected to benefit the use of antioxidants in food industry.

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Action and fate of natural and synthetic antioxidants during frying

Cited by 47 publications

References 64 publications

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

Synthesis and antioxidant activity of two novel tetraphenolic compounds derived from toluhydroquinone and tertiary butylhydroquinone

A review on losses and transformation mechanisms of common antioxidants

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