Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

Gwo, Y.-Y.; Flick, George J.; Dupuy, H. P.; Ory, Robert L.; Baran, W. L.

doi:10.1007/bf02541662

Cited by 58 publications

(29 citation statements)

References 29 publications

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“…The oxidation reactions occurred result in significant changes in fatty acid composition and cause a rapid deterioration of the oil. Ultimately, the functional, sensory, and nutritional quality of the oil can be affected (5,6).…”

Section: Jaswir Dd Kitts Yb Che Man Et Almentioning

confidence: 99%

Synergistic Effect of Rosemary, Sage and Citric Acid on Fatty Acid Retention of Heated Flaxseed Oil

Jaswir

Kitts²,

Man

et al. 2004

J. Oleo Sci.

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Section: Jaswir Dd Kitts Yb Che Man Et Almentioning

confidence: 99%

Synergistic Effect of Rosemary, Sage and Citric Acid on Fatty Acid Retention of Heated Flaxseed Oil

Jaswir

Kitts²,

Man

et al. 2004

J. Oleo Sci.

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“…The color of vegetable oils darkens as a result of long storage, exposure to light and heating [17,24,25]. The color of oils typically changes from clear and pale yellow to light and then dark brown during deep frying [26].…”

Section: Canges In Ri Sp and L Color Indexmentioning

confidence: 99%

Cytooxidative effects of α-tocopherol and ascorbyl palmitate on thermal oxidation of canola oil

Önal¹,

Ergin

2002

Nahrung

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Canola oil, with and without added alpha-tocopherol and ascorbyl palmitate, was used to deep-fat frying potatoes once per day for 10 day or once per week for 10 weeks. Changes in chemical and physical properties were monitored. Refractive index, free fatty acids and absorbance at 232 and 270 nm increased with frying time. Smoke point, 'L' color index, iodine value and the C18:2/C16:0 ratio in the oil decreased with the frying time. According to smoke point, which shows the time of the oil should be discarded, canola oil without antioxidant (control) can be used safely 8 times daily or 7 times weekly. For canola oil with antioxidant (oil + alpha-tocopherol + ascorbyl palmitate), the smoke point did not decrease below 170 degrees C in both daily and weekly fryings. This showed that canola oil with antioxidant could be used safely at least 10 times for both frying intervals. In both daily and weekly fryings, the addition of 200 ppm alpha-tocopherol and 200 ppm ascorbyl palmitate increased the oxidative stability of canola oil.

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“…In some studies, no significant effect was found with respect to the oil without additives at frying temperature (Augustin et al, 1987;Ibrahim et al, 1991). In other reports, the addition of AP retarded the formation of degradation compounds (Andres, 1984;Gwo et al, 1985;Gordon and Kourimska, 1995b;Satyanarayana et al, 2000;onal and Ergin, 2002), and increased the stability of tocopherols (Gordon and Kourimska, 1995a), although it was ineffective in protecting fried foods during storage (Masson et al, 2002). rice bran oil in spite of their wide consumption in populous Asian countries (Valsalan et al, 2004;Krishna et al, 2005).…”

Section: Synthetic Antioxidantsmentioning

confidence: 94%

Action and fate of natural and synthetic antioxidants during frying

Marmesat¹,

Morales²,

Velasco³

et al. 2010

Grasas y Aceites

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RESUMENAcción y destino de los antioxidantes naturales y sintéticos durante el proceso de fritura.La acción de antioxidantes para retrasar la oxidación en grasas y aceites es bien conocida aunque la mayor parte de la información está relacionada con su actividad a temperatura ambiente durante el almacenamiento o a las temperaturas moderadas de los ensayos de oxidación acelerada. Sin embargo, su efectividad a la temperatura elevada de procesos como la fritura es más compleja debido a la existencia de reacciones oxidativas y térmicas que tienen lugar simultáneamente. En esta revisión, se resumen los estudios principales que definen la acción de los antioxidantes naturales y sintéticos durante el proceso de fritura. Se ha dividido en dos partes que resumen la acción y los compuestos de degradación de los antioxidantes naturales, es decir, tocoferoles y otros compuestos fenólicos presentes en aceites de oliva, sésamo y salvado de arroz, y de los principales antioxidantes sintéticos como BHA, BHT y TBHQ. PALABRAS CLAVE: Antioxidantes sintéticos -BHA -BHT -Compuestos fenólicos -Fritura -TBHQ -Tocoferoles. SUMMARY Action and fate of natural and synthetic antioxidants during frying.The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ.

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Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

Cited by 58 publications

References 29 publications

Synergistic Effect of Rosemary, Sage and Citric Acid on Fatty Acid Retention of Heated Flaxseed Oil

Synergistic Effect of Rosemary, Sage and Citric Acid on Fatty Acid Retention of Heated Flaxseed Oil

Cytooxidative effects of α-tocopherol and ascorbyl palmitate on thermal oxidation of canola oil

Action and fate of natural and synthetic antioxidants during frying

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