Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying

Kim, Haeyoung; Choe, Eun Kyung

doi:10.1016/j.lwt.2007.05.011

Cited by 20 publications

(9 citation statements)

References 29 publications

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“…[5] There was no significant difference between initial FFA (0 h) of oil samples. However, in all samples FFA showed a trend to increase from the beginning of the frying period to the end of experiment, similar to results reported by Kim and Choe [52] and Wang et al [53] The FFA content at the end of 24 h of frying for soybean oil containing UJEW at 600 and 800 ppm BHT, BHA, TBHQ, and SBO reached to 3.52, 4.22, 4.02, 3.66, 3.73, and 6.41%, respectively. However, the values of oil samples treated with natural and synthetic antioxidants were found to be significantly (p < 0.05) lower than the control oil.…”

Section: Changes In Ffa Contentsupporting

confidence: 90%

Utilization of Jujube Fruit (Ziziphus mauritianaLam.) Extracts as Natural Antioxidants in Stability of Frying Oil

Delfanian

Kenari

Sahari

2015

International Journal of Food Properties

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13The effects of ultrasound-assisted, supercritical CO 2 and solvent extraction methods on 14 antioxidant activity of Ziziphus mauritiana (Lam.) extracts investigated using DPPH and β-15 carotene assays. Ethanol-water extract of jujube obtained with ultrasound-assisted extraction 16 (UJEW) had the highest antioxidant activity. Ultrasound-assisted extraction was the most 17 effective method on extraction of phenolic compounds. Effect of UJEW in stability of soybean 18 oil was compared to synthetic antioxidants by measuring total polar compounds, carbonyl value, 19 peroxide value, free fatty acids, oxidative stability index, conjugated dienes and trienes values. 20Results showed UJEW at 600 ppm had higher stabilization efficiency than commercial 21 antioxidants BHA, BHT and TBHQ. 22 Downloaded by [FU Berlin] at 11:54 02 July 2015 A c c e p t e d M a n u s c r i p t 2

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Section: Changes In Ffa Contentsupporting

confidence: 90%

Utilization of Jujube Fruit (Ziziphus mauritianaLam.) Extracts as Natural Antioxidants in Stability of Frying Oil

Delfanian

Kenari

Sahari

2015

International Journal of Food Properties

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“…There was no significant difference between the initial FFA (0 h) of oil samples. However, in all samples, the FFA showed a trend to increase from the beginning of the frying period to the end of the experiment, similar to the results reported by Kim and Choe (2008) and Wang et al (2012). The FFA content at the end of 24 h of frying for soybean oil containing 500 and 700 ppm of ULMW, BHT,BHA,TBHQ,and SFO reached to 4.24,3.55,4.54,3.65,3.76, and 6.64%, respectively.…”

Section: Oil Stability Analysissupporting

confidence: 89%

Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract

Delfanian

Kenari

Sahari

2015

Food Science & Nutrition

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The aim of present study was to compare the effects of ultrasound‐assisted and microwave‐assisted extraction with solvent extraction method on antioxidant activities of jujube (Ziziphus mauritiana Lam.) leaf extracts in stability of sunflower oil during deep frying. The antioxidant activities of the extracts were evaluated by using 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH˙) radical scavenging and β‐carotene bleaching assays. Ultrasound‐assisted extraction was the most effective method on antioxidant activities of extracts and extraction yield of phenolic compounds compared to other extraction techniques. Protective effect of methanol–water extract of jujube leaf obtained with ultrasound‐assisted extraction (ULMW) at 500 and 700 ppm in stability of sunflower oil was compared to synthetic antioxidants by measuring total polar compounds (TPC), carbonyl value (CV), peroxide value (PV), free fatty acids (FFA), oxidative stability index (OSI), conjugated dienes (CD), and trienes values (CT). Results showed ULMW at 700 ppm had higher stabilization efficiency than synthetic antioxidants.

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“…There was no significant difference between the initial FFA (0 h) of oil samples. Similar to results reported by Kim and Choe (2008) and Aladedunye and Przybylski (2013) In storage conditions the FFA content for SO-TBHQ, SOEA, SOEB, SOUA, SOSA, SOSB, SOUB and SBO after 65 days of storage was 0.34, 0.44, 0.52, 0.52, 0.56, 0.65, 0.65 and 1.22 %, respectively. Therefore, the FFA in SOEA was lower than other oils containing extracts, but it could not make reduction compared to TBHQ.…”

Section: Changes In Peroxide Value (Pv)supporting

confidence: 88%

Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oil

2016

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The effects of ultrasound-assisted, supercritical CO2 and solvent extraction techniques on antioxidant activity of loqua (Eriobotrya japonica Lindl.) skin extract in oxidation stability of soybean oil was evaluated. The antioxidant efficacy of extracts was determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH(•)) radical scavenging capacity, β-carotene/linoleic acid, and Rancimat test system. Results showed that solvent extract of loquat fruit skin at 400 ppm had the highest antioxidant activity compared to ultrasound-assisted and supercritical CO2 extracts. Further, solvent extraction was the most effective method for extraction of phenolic compounds. Protective effects of extracts in stabilization of soybean oil during both frying and storage conditions were tested and compared to tert-butyl hydroquinone (TBHQ) by measuring their peroxide value, free fatty acids, conjugated dienes and trienes value. During frying process solvent extract of skin at 400 ppm (SOEA) exhibited stronger antioxidant activity in oil compared to other oil samples, but this antioxidant potential was lower than TBHQ in storage conditions. Present study showed that loquat fruit skin is a good source of natural antioxidant compounds, and has the potential to be used as a substitute for synthetic antioxidants in vegetable oils.

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Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying

Cited by 20 publications

References 29 publications

Utilization of Jujube Fruit (Ziziphus mauritianaLam.) Extracts as Natural Antioxidants in Stability of Frying Oil

Utilization of Jujube Fruit (Ziziphus mauritianaLam.) Extracts as Natural Antioxidants in Stability of Frying Oil

Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract

Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oil

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