Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants

Abstract

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP). Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations. Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

Kinetic Study and Degradation Mechanism of Glycidyl Esters in both Palm Oil and Chemical Models during High-Temperature Heating

“…Additionally, TBHQ is commonly used as an exogenous antioxidant to prevent lipid oxidation. 27 In our previous work, we proposed that there was probably a relationship between lipid oxidation and GE formation, and Fe 2 (SO 4 ) 3 /TBHQ could correspondingly promote/inhibit the formation of GEs. 9 To further explain their influence mechanisms on GE formation, the effects of Fe 2 (SO 4 ) 3 and TBHQ addition on the kinetics of GE contents in model palm oil with 4% (m/m) of DPG were investigated in the present study.…”

“…It has been well known that iron, as a pro-oxidant, can induce free radical formation and thus accelerate lipid oxidation. Additionally, TBHQ is commonly used as an exogenous antioxidant to prevent lipid oxidation . In our previous work, we proposed that there was probably a relationship between lipid oxidation and GE formation, and Fe 2 (SO 4 ) 3 /TBHQ could correspondingly promote/inhibit the formation of GEs .…”

Steryl Sinapate as a New Antioxidant to Improve Rapeseed Oil Quality during Accelerated Shelf Life

“…Recently, great interest has been focused on using natural antioxidants having different polarity, such as tocopherols, ascorbyl palmitate, phenolic compounds, and other bioactive components present in plant extracts to improve oxidative stability and to prolong shelf life of rapeseed oil [ 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. Some reports suggest that mixtures of polyphenols extracted from plant materials represent an important alternative to be used in the task of improving the oil stability.…”