Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use

Erickson, Maxwell D.; Yevtushenko, Dmytro P.; Lu, Zhen-Xiang

doi:10.1080/87559129.2022.2039689

Cited by 14 publications

(10 citation statements)

References 165 publications

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“…However, heating vegetable oils at high temperatures (> 150 °C) usually leads to a series of chemical reactions such as lipid oxidation and polymerization causing the formation of many hazardous substances (Ganesan et al, 2019). These substances are hydroperoxides, free radicals, acrylamide and heterocyclic compounds (Urbančič et al, 2014;Erickson et al, 2022). Furthermore, some of these compounds are potentially toxic (neurotoxic, genotoxic) carcinogenic, and mutagenic which may contribute to the emergence of serious health issues (Kalyanaraman, 2013;Ganesan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Among these plant extracts, rosemary is a popular natural antioxidant that is widely utilized in the food industry (Wu et al, 2019). Its antioxidant effectiveness in different frying vegetable oils has been proven by many scientists to be higher than that of synthetic antioxidants (Urbančič et al, 2014;Nieto et al, 2018;Erickson et al, 2022). This antioxidant capacity was mainly due to the presence of rosmarinic acid, carnosic acid, carnosol, and rosmanol.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

et al. 2022

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Fried foods are hugely popular and very much a part of our modern cuisine. Guarding against oxidation is crucial, due to the absorption of oil during the frying process. This paper presents how, the degree of resistance of sunflower oil was evaluated during repeated fries of chicken wings by adding the natural antioxidant extracted from rosemary. It was compared to tocopherol and to a control sample. A preliminary test of accelerated aging demonstrated the effectiveness of rosemary extract by using the Rapidoxy technique on sunflower oil. This proved that the adequate dose of this antioxidant should be 600 ppm. Many physicochemical transformations were inflicted on the oil during its oxidation. The kinetics monitoring of this phenomenon was determined by measuring the total polar materials (TPM), free fatty acids (FFA), and the peroxide index (PI). The obtained results showed that all the parameters analysed tended to increase over time. However, the effect of the rosemary antioxidant was positive on the stability of the oil and the slowing down of its oxidation. Moreover, its efficiency was higher than tocopherol. Rosemary antioxidants could be a safer alternative to synthetic antioxidants which represent toxicological risks, such as buthylated hydroxyanisole BHA, buthylated hydroxytoluene BHT, and tert-butylhydroquinone TBHQ.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

et al. 2022

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Section: Discussionmentioning

confidence: 99%

“…The observed reduction in the antioxidant potential of canola ghee and oil subjected to deep frying may be attributed to the thermal degradation of the antioxidant substances present in the oil and ghee during repeated frying. [31] As calculated from the regression equations, the predicted values of the response parameters were plotted against the Based on the above discussion, the canola oil was comparatively more oxidative resistant than canola ghee when subjected to fish and chicken frying. However, the canola oil and ghee showed similar antioxidant potential patterns during repeated fish and chicken frying.…”

Section: F I G U R Ementioning

confidence: 99%

Effects of repeated frying on physicochemical characteristics, oxidative stress, and free radical scavenging potential of canola oil and ghee

Nawaz,

Zafar,

Jabeen

et al. 2023

Euro J Lipid Sci & Tech

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The repeated use of cooking oils and ghee for the deep frying of food materials may affect their nutritional quality. The present study evaluated the effect of repeated frying on the physicochemical characteristics and antiradical potential of canola oil and ghee. The oil and ghee were used for frying of fish and chicken for 2, 4, 6, 8, and 10 frying cycles followed by the analysis of physicochemical, oxidative stress, and antiradical parameters. Regression analysis of the data showed a frying cycle‐dependent significant linear increase in saponification (R2 = 0.9507–0.9748), peroxide and acid values (R2 = 0.956–0.9915), and malondialdehyde (MDA) production (R2 = 0.9058–0.9557) of canola oil and ghee subjected to fish and chicken frying but exponential increase in saponification value (R2 = 0.9778) and MDA production (R2 = 0.7407) of canola oil and ghee used for fish frying. The increase in the number of frying cycles linearly decreased the iodine value (R2 = 0.9781–0.9924), and 1, 1‐diphenyl‐2‐picrylhydrazyl, hydroxyl, and 2, 2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) radical scavenging potential (R2 = 0.9089–0.9979) of canola oil and ghee. Repeated frying in cooking oil and ghee increases oxidative stress and decreases their physicochemical and antioxidant qualities. Canola oil was comparatively more oxidative resistant than canola ghee. The regression equations derived from regression analysis will guide researchers to conduct similar types of univariate studies.

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“…Free phytosterols in vegetable oils are more easily oxidized than combined phytosterols, and oxidized phytosterols have potential negative effects on human health [ 15 , 16 , 17 , 18 ]. In addition, due to the low oil solubility of free phytosterols, their practical effects on human health are hindered [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Analysis of Free/Combined Phytosterols in Rapeseed and Their Dynamic Changes during Microwave Pretreatment and Oil Processing

Liu

Wang

Xiao

et al. 2022

Foods

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Here, a simple, efficient, and rapid solid phase extraction-gas chromatography (SPE–GC) method was developed for the simultaneous analysis of free/combined phytosterols in rapeseed and their dynamic changes during microwave pretreatment and oil processing. First, by comparing different methods for extracting free/combined phytosterols from rapeseed and rapeseed cake, the Folch method was considered to be the optimal method and was selected in subsequent experiments. Subsequently, the extraction method was validated by determining the recoveries of standards (brassinosterol, campesterol, β-sitosterol and cholesteryl oleate) spiked in rapeseed and rapeseed oil samples, and the recoveries were in the range from 82.7% to 104.5% and 83.8% to 116.3%, respectively. The established method was applied to study the dynamic changes of the form and content of phytosterols in rapeseed and its products (rapeseed oil and cake) during rapeseed microwave pretreatment and the oil production process. Additionally, the results showed that more than 55% of the free/combined phytosterols in rapeseed were transferred to rapeseed oil during the oil processing, and this proportion will increase after microwave pretreatment of rapeseed. This work will provide analytical methods and data support for a comprehensive understanding of phytosterols in rapeseed and its products during oil processing.

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Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use

Cited by 14 publications

References 165 publications

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

Effects of repeated frying on physicochemical characteristics, oxidative stress, and free radical scavenging potential of canola oil and ghee

Simultaneous Analysis of Free/Combined Phytosterols in Rapeseed and Their Dynamic Changes during Microwave Pretreatment and Oil Processing

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