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

Abstract

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.

Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

“…The data obtained by UHPLC showed the presence of two major diterpenes, carnosic acid, and carnosol at 42% and 12%, respectively. This result was recently published by our laboratory [17].…”

“…In the meantime, extensive efforts were made to minimize or prevent vegetable oil oxidation through the development of safe and effective antioxidants [14]. In fact, in recent years, many studies have focused on rosemary extracts for their antioxidant activity and their ability to delay lipid oxidation, preserve food, and protect human health [15][16][17]. The main active compounds in rosemary responsible for this high antioxidant activity are carnosic acid, carnosol, and rosmarinic acid [4,5].…”

“…A recent study published by our laboratory showed a significant effect of antioxidant extracts of rosemary added to sunflower oil to frying chicken wings. Moreover, rosemary extracts improved the color and flavor of fried chicken wings [17]. Following these promising results, it is necessary to study the stabilization of soybean oil with rosemary extract (ROE) because of its vigorous use in food industries and its vulnerability to oxidation due to its high unsaturated fatty acid composition [2].…”

Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil

“…Our results agree with results using systems similar to the chicken fritters used in this study. The frying time for TPM to become spent (≈25% TPM) increased from 6 h to 10 h in successive fryings of breaded shrimp in oil with 1000 ppm rosemary oil extract [ 23 ] and from 5 h to 9 h in successive fryings of unbreaded chicken wings in oil with 800 ppm rosemary oil extract [ 24 ]. There is limited research on the effect of propyl gallate on frying oil other than noting that it is among the least volatile at normal frying temperatures, probably due to the fact that it is a synthetic phenolic compound and its use is regulated in different countries.…”

“…However, all of the frying oil used with WPI-containing fritters exhibited lower PV than the non-WPI control, but the presence of antioxidants in the oil did not significantly affect this result. In similar systems, the PV was reduced by 43% after 10 h of successive fryings of breaded shrimp fried in oil with 1000 ppm rosemary extract [ 23 ] and by 40% after 9 h in successive fryings of unbreaded chicken wings in oil with 800 ppm rosemary oil extract [ 24 ] compared to their counterparts fried in oil without added antioxidant. Peroxides are not very stable and are known to break down sometime after their formation [ 26 ].…”