Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep‐fat frying

Abstract

A study to optimize the use of oleoresin rosemary extract, sage extract, and citric acid in refined, bleached, and deodorized (RBD) palm olein during deep-fat frying of potato chips was performed using response surface methodology. Results showed that the natural antioxidants used in this study retarded oil deterioration, as evidenced by retention of fatty acid profiles. The linoleic to palmitic (C18:2/C16:0) ratio was chosen as the parameter for optimizing the use of natural antioxidants in RBD palm olein during deep-fat frying. Linoleic (R 2 = 0.946) and palmitic (R 2 = 0.825) acids were found to be the most important dependent variables, giving highest R 2 values to various antioxidant treatments after 25 h of frying. All three antioxidants had independent significant (P < 0.05) effects on the C18:2/C16:0 ratio. In fact, significant effects on the C18:2/ C16:0 ratio of RBD palm olein were also given by a secondorder form. A combination of 0.076% oleoresin rosemary extract, 0.066% sage extract, and 0.037% citric acid produced the optimal retention of the essential fatty acid C18:2. In addition, a synergistic effect among these antioxidants on the fatty acid ratio of RBD palm olein was found.

Improvement of vegetable oils quality in frying conditions by adding rosemary extract

“…Nowadays, the most studied extracts are sage extract (Salvia officinalis L.) and rosemary extract (Rosemarinus officinalis L.), coffee beans, tea leaves, vegetables especially onions and peppers (Jaswir et al, 2000a;Lalas and Dourtoglou, 2003) and olive leaves (Chiou et al, 2009).…”

“…Their effectiveness was tested in soybean oils (Lalas and Dourtoglou, 2003;Ramalho and Jorge 2008) and Palm oil (Jaswir et al, 2000a) can inhibit the decomposition of polyunsaturated triacylglycerols, inducing the formation of polar compounds and polymers. It seems that, these extracts are more effective in the inhibition of oil oxidation than synthetic antioxidants such as Butylated hydroxyanisole (BHA) and Butylated hydroxytoluen (BHT) (Jaswir et al, 2000b).…”

Antioxidant efficiency of oregano during frying and storage of potato chips

“…A combination of rosemary and sage extracts and citric acid provided the optimal protective action as a result of synergistic effects among these antioxidants. 5 Gordon and Kourimska 6 reported that a commercial rosemary extract retarded the formation of dimeric triglycerides and the loss of natural tocopherols in oils during deep-fat frying. The ethanol extract of the spice Saturejae hortensis L (summer savory), grown in Bulgaria, improved the oxidative stability of sunflower oil at frying temperatures.…”

Phytochemistry, Antioxidant, Antibacterial Activity, and Medicinal Uses of Aromatic (Medicinal Plant Rosmarinus officinalis)

“…Haloui et al [59] studied the efects of aqueous extracts of the crude drug on the treatment of kidney function and diuresis in rats was determined. Jaswir et al [60] studied "The synergistic efects of rosemary, sage, and citric acid on faty acid retention of palm olein during deep-fat frying." A combination of 0.076% oleoresin rosemary extract, 0.066% sage extract, and 0.037% citric acid produced the optimal retention of the essential faty acid [61].…”