Antioxidant efficiency of oregano during frying and storage of potato chips

Abstract

The effect of oregano on the oxidative stability of cottonseed oil during frying of potato chips and on the storage stability of the produced chips was studied. The ground spice or an ethanol-derived extract thereof was added to the oil at a concentration of 2 g l −1 (dry basis) before frying. The results showed that both ground oregano and its ethanol-derived extract decreased the rates of accumulation of conjugated dienes, polar compounds, polymerised triglycerides, dimeric triglycerides as well as panisidine value (p-AV) of the frying oil. The major decrease was observed in the accumulation of polymerised and dimeric triglycerides. The accumulation of oxidised triglycerides showed a low decrease with the addition of oregano, while the hydrolytic compounds formed during frying were not affected. No significant difference (at 95% significance level) between ground oregano and its ethanol-derived extract was observed. The storage stability of potato chips removed from the fryer at various time intervals was estimated by the rates of increase in peroxide value and conjugated dienes of the oil absorbed in the chips. Both rates were depressed when oregano was added to the frying oil; the protective action of oregano extract was considerably greater (at 95% significance level) than that of ground oregano.

Characterisation of phenolic compounds of Inca muña (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying

“…Che Man and Jarwir (2000) showed that rosemary (R. officinalis) and sage (S. officinalis) extracts, added at 0.4% to refined, bleached and deodorised palm oil, inhibited PA values by 19% and 18.1%, respectively after 6 days of frying. In addition, Houhoula, Oreopoulou, & Tzia (2003) showed that ground oregano (O. vulgare), added at 2 g/l to cotton oil, diminished PA values, CD as well as PC during frying at 185°C for 12 h in comparison to oil without antioxidant.…”

Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

“…This has to be taken into account in active packaging because migration from food contact materials is not negligible, even the concentration of migrants in the food can approach that of substances used as direct food additives (SimalGándara, Damant, & Castle, 2002). Great interest has recently been shown in natural products because of the numerous benefits to health, such as the antioxidant effects of tea, rosemary, oregano, spices, herbs, clove, blueberries, mustard, red wine and others (Alén-Ruiz, García-Falcón, Pérez-Lamela, Martínez-Carballo, & Simal-Gándara, 2009;Beddows, Jagait, & Kelly, 2000;Bhale, Xu, Prinyawiwatkul, King, & Godber, 2007;Houhoula, Oreopoulou, & Tzia, 2003;McCarthy, Kerry, Kerry, Lynch, & Buckley, 2001;Murphy, Renfroe, Brevard, Lee, & Gloeckner, 2009;Wanasundara & Shahidi, 1998).…”

Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying

“…Thus, the changes of lipid UV absorption were paralleled, a fact that has been previously described in frying oils (Al-Kahtani, 1991;Che-Man and Tan, 1999;Önal and Ergin, 2002). Furthermore, several authors (Al-Kahtani, 1991;Masson et al, 1997;Che-Man and Tan, 1999;Houhoula et al, 2003) have indicated good correlations between lipid UV absorption at 232 nm and polymerized triacylglycerol content, and this could be attributed to the fact that conjugated dienes can form polymers during frying (Dobarganes and Márquez-Ruiz, 1996;Gertz et al, 2000).…”