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

Jaswir, Irwandi; Kitts, David D.; Man, Y. B. Che; Hassan, Torla

doi:10.5650/jos.53.581

Cited by 12 publications

(8 citation statements)

References 15 publications

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“…AV of oils increased significantly with increasing frying time ( P < 0.05) (Table ). The same trend for AV of oils during frying has also been reported in other studies . AV of control was 2.0 at the start of the process and increased to 60.9 at the end of the sixth day.…”

Section: Resultssupporting

confidence: 88%

“…There have been various studies regarding the use of rosemary extracts in deep frying procedures . Che Man and Jaswir examined the effects of rosemary and sage extracts on the physicochemical changes of palm olein during deep‐fat frying and on sensory acceptability of potato crisps.…”

Section: Introductionmentioning

confidence: 99%

“…According to Jaswir et al , a combination of 0.059% oleoresin rosemary extract, 0.063% sage extract, and 0.028% citric acid inhibited thermal oxidation of palm olein and gave the most acceptable fried potato chips. In another study, Jaswir et al also recommended the use of a combination of rosemary extract, sage extract and citric acid in flaxseed oil before deep‐fat frying. A study by Che Man and Tan showed that the order of effectiveness of some antioxidants in palm olein during frying of French fries was oleoresin rosemary>BHA>sage extract>BHT>control.…”

Section: Introductionmentioning

confidence: 99%

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Rosemary plant (Rosmarinus officinalis L.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying

Tohma

Turan

2015

Euro J Lipid Sci & Tech

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In this study, the effects of rosemary (Rosmarinus officinalis L.) plant (RP), its alcoholic extracts (REE and RME) and essential oil (REO) on the oxidative stability of hazelnut oil (HO) during deep frying were investigated. HOs containing rosemary additives had lower conjugated diene (CD) content, p-anisidine value (AV) and polar material content compared to control values. Additionally, changes in L*, a*, and b* color values and viscosity were lower than control values. RP (50 g/kg) caused the highest retention of a-tocopherol. At the end of the frying period, the induction periods (IPs) of HOs containing rosemary additives were between 9.43 and 35.01 min, much higher than the control IP (4.28 min). The ratios of C18:1/C16:0 and C18:2/C16:0 were 7.6 and 1.2, respectively, in HOs containing 50 g/kg RP, values which were higher than those of the control. The study indicated that HO containing 50 g/kg RP had the best frying performance. Rosemary additives had no adverse effects on sensory acceptability according to results of a sensorial analysis of French fries. The rosemary additives also had no significant effect in terms of texture and color of French fries (P > 0.05). Consequently, this study shows that rosemary plant or extracts can be used to extend the usage life of hazelnut oil for frying.Practical applications: Rosemary is an herb with a high antioxidant activity due to its phenolic compound content. After grinding, it can be directly added to frying oils or added as a solvent extract. In direct application, which does not require the use of any additional chemicals, it increases the stability of the frying oil when it is used in an appropriate amount.

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rosemary plant (Rosmarinus officinalis L.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying

Tohma

Turan

2015

Euro J Lipid Sci & Tech

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“…The OSELO activity was due to the contribution of free radical scavenging activity of naturally occurring antioxidants in OSELO. These results were in agreement with that of Warner and Laszlo [27] who reported that ferulic acid acted as an antioxidant when added to soybean oil used for frying potato chips and those of Nag [28], Bera et al [29,30] and Jaswir et al [31,32] who used natural antioxidants such as capsicum extract, ajowan extract, oleoresin rosemary extract and sage extract to improve the oxidative stability of flaxseed oil. Like washed CAL, FAL underwent aqueous solvent washing to remove unreacted FA.…”

Section: Resultssupporting

confidence: 90%

Radical Scavenging Activity of Lipophilized Products from Transesterification of Flaxseed Oil with Cinnamic Acid or Ferulic Acid

Choo¹,

Birch²,

Stewart³

2009

Lipids

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Lipase-catalyzed transesterification of flaxseed oil with cinnamic acid (CA) or ferulic acid (FA) using an immobilized lipase from Candida antarctica (E.C. 3.1.1.3) was conducted to evaluate whether the lipophilized products provided enhanced antioxidant activity in the oil. Lipase-catalyzed transesterification of flaxseed oil with CA or FA produced a variety of lipophilized products (identified using ESI-MS-MS) such as monocinnamoyl/feruloyl-diacylglycerol, dicinnamoyl-monoacylglycerol and monocinnamoyl-monoacylglycerol. The free radical scavenging activity of the lipophilized products of lipase-catalyzed transesterification of flaxseed oil with CA or FA toward 2,2-diphenyl-1-picrylhydrazyl radical (DPPH.) were both examined in ethanol and ethyl acetate. The polarity of the solvents proved important in determining the radical scavenging activity of the substrates. Unesterified FA showed the highest free radical scavenging activity among all substrates tested while CA had negligible activity. The esterification of CA or FA with flaxseed oil resulted in significant increase and decrease in the radical scavenging activity compared with the native phenolic acid, respectively. Based on the ratio of a substrate to DPPH. concentration, lipophilized FA was a much more efficient free radical scavenger compared to lipophilized CA and was able to provide enhanced antioxidant activity in the flaxseed oil. Lipophilized cinnamic acid did not provide enhanced radical scavenging activity in the flaxseed oil as the presence of natural hydrophilic antioxidants in the oil had much greater radical scavenging activity.

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“…Basaga et al [35] reported that rosemary extract and BHT, when added as mixtures of 75 : 25, 50 : 50 and 25 : 75, had a synergistic effect on preventing soybean oil oxidation. A combination of 0.064% rosemary extract, 0.061% sage extract and 0.041% citric acid has been recommended for use in flaxseed oil before deep-fat frying [188].…”

Section: Comparison Of the Antioxidative Effects Of Various Herbs Andmentioning

confidence: 99%

Natural antioxidants from herbs and spices

Yanishlieva

Marinova

Pokorný

2006

Eur. J. Lipid Sci. Technol.

385

220

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Natural antioxidants from herbs and spicesThere is a growing interest in natural antioxidants found in plants because of the worldwide trend toward the use of natural additives in food and cosmetics. Herbs and spices are one of the most important targets to search for natural antioxidants from the point of view of safety. This review presents the results on stabilization of lipids and lipidcontaining foods with different herbs and spices (ground materials or extracts) and reports the structure of the main antioxidatively acting compounds isolated from them. The review presents information about the antioxidative effects of rosemary, sage, oregano, thyme, ginger, summer savory, black pepper, red pepper, clove, marjoram, basil, peppermint, spearmint, common balm, fennel, parsley, cinnamon, cumin, nutmeg, garlic, coriander, etc. Among the herbs of the Labiatae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Sage and oregano, which belong to the same family, have gained the interest of many research groups as potential antioxidants.

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

Cited by 12 publications

References 15 publications

Rosemary plant (Rosmarinus officinalis L.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying

Rosemary plant (Rosmarinus officinalis L.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying

Radical Scavenging Activity of Lipophilized Products from Transesterification of Flaxseed Oil with Cinnamic Acid or Ferulic Acid

Natural antioxidants from herbs and spices

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