The Effect of Some natural and Synthetic Antioxidants on the Stability of Sunflower Oil During Deep Frying

Document Type : Original research articles

Authors

1 Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shebin El-Kom, Egypt

2 Department of Nutrition and Food Sciences,Faculty of Home Economics, Menoufia University, Shibin El-Kom, Egypt.

Abstract

Rancidity
and deterioration of oils during frying are serious issues that face people worldwide. Scientists are making more efforts to solve or reduce the side effects of this problem by adding natural or synthetic antioxidants to the oil during frying. Antioxidants are organic or synthetic components that help to decrease the oxidation of lipids, and rancidity, and increase the stability of oils during frying. This study aimed to compare the efficiency and safety of natural antioxidants (olive leaves extract and wheat germ extract) to synthetic antioxidants (propyl gallate) to reduce rancidity during frying.  In the current study, 200 mg extract of olive leaf, wheat germ, or propyl gallate powder was added to the heated sunflower oil at 180 ◦C for 12 hours (200 mg extract: 1 kg of sunflower oil). Many trials were done to investigate the oil quality as physical properties (color, refractive index, diene, and triene) and chemical analysis (acid value, peroxide value, saponification number, iodine number, benzidine value, and thiobarbituric acid content). In addition, the capacity of antioxidants to hunt the reactive oxygen species was measured by antioxidant assays. Also, the content of total phenols and total flavonoids was calculated in these extracts. Generally, the physicochemical properties and chemical analysis of heated oil with antioxidants significantly maintained the quality of oils during deep-frying. The efficiency of antioxidants was arranged as follows: Olive leaves extract
>
wheat germ extract
>
propyl gallate, and the best frying period was at 4 hours.

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