Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

Abstract

The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p‐anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries.

Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye

“…During the whole frying process, the TBA and TPC levels of the Control sample were prominently (p < .05) higher than that Values are expressed as means ± SD (n = 100). For the second time, the possible reason of the phenomenon may be the existence of some nature compounds with antioxidant effects, which still remained in the sunflower oil at 180°C (Blasi et al, 2018;Cardoso-Ugarte et al, 2013;Montesano et al, 2019). 8, 8.2, 10.8, and 12.5, and 5.4, 4.5, 5.5, and 5.7, respectively, implying the relative order of their antioxidant effects was TBHQ at 0.12 g/kg > NEO at 0.12 g/kg > BHA at 0.08 g/kg > BHT at 0.08 g/kg, too.…”

EFFECT OF FRYING ON THE PALM OIL QUALITY ATTRIBUTES – A REVIEW –Review Article

“…Oil turnover time (OTT) -which is a theoretical time needed by the food to utilise the entire oil inside the fryer during frying -is also crucial to determine how much stress is applied to the oil, which subsequently affect its quality. This principle basically applies for continuous frying operation, where higher rate in oil usage and replenishment can maintain the oil quality in the fryer and hence, replacement of oil may not be necessary (Berger, 2005). For instance, extending the OTT to 14 hr significantly increased the FFA to 0.46% after continuous frying of potato chips for only 56 hr whereby OTT of 8 hr showed a marginal increase within 0.22% to 0.25% in FFA even after extending the frying operation for 81 hr (Ismail and Idris, 2003).…”

“…Similarly, Ismail (2005) obtained consistency in the FFA formation during 316 hr of continuous frying when OTT was 8 hr. Thus, the OTT between 5 to 10 hr is considered satisfactory for continuous frying operation (Berger, 2005;Saguy and Dana, 2003). Recent studies conducted by Ahmad Tarmizi and Ismail (2008;2014b) continuously produced potato chips at 50 kg hr -1 in order to achieve OTT of 10 hr.…”

“…The process is essentially a dehydration of food that involves rapid heat and mass transfer when the food is immersed in hot oil at temperatures greater than the water saturation temperature . Frying basically shares similar principles as baking where a brownish crust layer is formed on the food surface which contributes to a distinctive fried flavour (Berger, 2005;Ismail and Badri, 2003). However, frying generally cooks food faster than baking, and this can be further explained by the efficiency of heat transfer (Ahmad Tarmizi, 2012).…”

Rancimat Test for Measuring the Oxidative Stability of Cooking Oils Upon Prolonged Frying: Short Communication

“…The Rancimat test is commonly used for predicting the induction period of oil under heating condition. Nevertheless, this indicator is least preferred analysis for assessing oil stability during frying since published papers that quantified induction period as one of the oil quality indicators is less than a quarter (Ahmad Tarmizi and Ismail, 2008;Cardoso-Ugarte et al, 2013;Farhoosh et al, 2009).…”