Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

Guo, Qing; Gao, Shan; Sun, Yanwei; Gao, Yunfeng; Wang, Xiaoran; Zhang, Zesheng

doi:10.1016/j.indcrop.2016.08.032

Cited by 86 publications

(56 citation statements)

References 27 publications

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“…The final values after 25 batches were 4.3 for AP, 4.4 for BHT, and 4.5 for the blend of them; then, there was not effect of the kind of antioxidant employed on the AV ( p > .05). Anisidine value of 1.7 has been reported for fresh PO and PO + BHA (Guo et al, ), this value is very similar to those obtained in our study. These authors also reported AV after 5 hr of repeated frying of potatoes at 180°C of 15.4 and 8.6 for PO and PO + BHA, respectively.…”

Section: Resultssupporting

confidence: 93%

Performance of individual antioxidants and their blend during repeated frying of tortilla chips

García-Pérez

Muñoz-Hernández²,

Guzmán-Corona³

et al. 2019

J Food Process Preserv

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The performance of palm olein (PO) with different antioxidants during the repeated frying of tortilla chips was analyzed. Butylated hydroxytoluene (BHT) at concentration of 200 mg/kg (primary synthetic antioxidant), ascorbyl palmitate (AP) at 100 mg/kg (secondary synthetic antioxidant), and their blend (in the same concentration than individual addition) were added. Dough included 2% sesame seed, as it is prepared in commercial formulations for tortilla chips in the Guanajuato region (Mexico). Dough was sheeted, cut, and baked. Batches of 0.08 kg of tortillas were deep fat fried at 190°C for 2 min to produce the chips. Chemical indices—such as peroxide value (PV) and free fatty acids (FFA)—color and viscosity of the POs were evaluated. After 20 batches, the values for PO + BHT were PV = 29.6 meq/kg, FFA = 0.19%; PO + AP had PV = 13.3 meq/kg and FFA = 0.27%; and PO + BHT+AP, PV = 11.81 meq/kg and FFA = 0.29%. The best performance—based on lower primary oxidation—was achieved with the blend of antioxidants. Practical applications Repeated frying with PO is a common operation for production of tortilla chips. The blend of primary (BHT) and secondary (AP) antioxidants at 200 and 100 mg/kg, respectively, is recommended for manufacturers of frying media and for food industry, since it improved the performance (lower primary oxidation) of PO. In this way, safer fried tortilla chips would be offer to consumers, avoiding risks for consumers’ health (lower peroxide content) and having a product with good quality.

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Section: Resultssupporting

confidence: 93%

Performance of individual antioxidants and their blend during repeated frying of tortilla chips

García-Pérez

Muñoz-Hernández²,

Guzmán-Corona³

et al. 2019

J Food Process Preserv

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“…In addition, consumers have increasingly preferred products containing natural additives because of concerns about adverse health effects of synthetic antioxidant such as BHT and BHA (Rather et al, 2016;Reis et al, 2017). These results of the antioxidant assays clearly indicate that Rosemary extract have strong antioxidant capacity and can be used as natural antioxidant to preserve foods (Justo et al, 2008;Guo et al, 2016).…”

Section: Antioxidant Activitiesmentioning

confidence: 91%

“…The bioactivity of phenolic compounds depends largely of the number of hydroxyl groups linked to the aromatic ring and their relative orientation in the molecular structure. Different assays have been used to investigate the antioxidant activity of plants extracts in several matrices such as foods, natural products and body fluids (Erkan et al, 2008;Reşat et al, 2013;Guo et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

et al. 2017

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Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 -control, without addition of synthetic antioxidant BHT: butylated hydroxytoluene or RLE), T2 -with addition of BHT, and T3 -experimental, containing RLE). The high contents of total phenolic compounds (40.91 mg GAE g -1 : Gallic Acid Equivalent) and total flavonoids (24.26 mg QE g -1 : Quercetin Equivalents) were found in RLE. Rutin was the major phenolic compound identified in the RLE. The RLE showed strong antioxidant capacity and inhibited 48.29% of lipid oxidation (21 days of storage) in comparison to the control (T1), with low production of malonaldehyde, which has potential to be used in chicken burgers.Keywords: lipid oxidation; antioxidant assays; TBARS; HPLC; Rosmarinus officinalis.Practical Application: The replacing antioxidant synthetic for Rosemary extracts provide good alternatives to get healthy foods.

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“…Since the vegetable oils, frying temperature, or even frying pans that used during the frying process were different, the concentrations of antioxidants used in the frying process are also quite different, so that the selecting for concentrations of antioxidants is quite necessary (Bensmira, Jiang, Nsabimana, & Jian, 2007). As mentioned above, the physical-chemical properties of vegetable oils added by antioxidants during the frying process for at least 5 hr should be determined in details (Guo et al, 2016). As shown in Figure 1, during the frying process of 5 hr, all the administrations displayed two trends of evaluation.…”

Section: Concentrations Of the Antioxidants For Fryingmentioning

confidence: 99%

Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye

Wang

Dong

Wang

et al. 2019

Food Science & Nutrition

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The deep‐frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep‐frying of Chinese Maye at 180°C for 30 hr. In the comparative study, the additions for NEO at 0.12 g/kg, TBHQ at 0.12 g/kg, BHA at 0.08 g/kg, and BHT at 0.08 g/kg to sunflower oil were able to obviously improve its oxidative stability during the deep‐frying process, and their antioxidant effects were in the relative order: TBHQ at 0.12 g/kg > NEO at 0.12 g/kg > BHA at 0.08 g/kg > BHT at 0.08 g/kg (p < .05). Besides, NEO at 0.12 g/kg could markedly ameliorate the sensory properties including flavor, taste, crispness, and overall acceptability of the fried products, Chinese Maye (p < .05 or p < .01). In addition, using antioxidant activity‐guided fractionation, three active compounds including limonene, terpinolene, and geranyl acetate were isolated from NEO. Among them, limonene was demonstrated to not only significantly increase the oxidative stability of sunflower oil in the deep‐frying process, but also significantly increase the sensory properties of the fried products, Chinese Maye (p < .05 or p < .01). Consequently, limonene could be employed as antioxidants in sunflower oil for the deep‐frying of Chinese Maye, and the sunflower oil flavored by NEO could be used as frying oils for its oxidative stability and unique flavor.

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Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

Cited by 86 publications

References 27 publications

Performance of individual antioxidants and their blend during repeated frying of tortilla chips

Performance of individual antioxidants and their blend during repeated frying of tortilla chips

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye

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