Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend

Abstract

BACKGROUND: Blending Moringa oleifera oil (MOO) with other oils of recognized lower stability under prolonged frying results in oxidation delay. The present study aimed to detail the probable molecular interactions supporting these observations, using a small amount of MOO (20%) and sunflower oil (SFO; 80%) under domestic deep-frying conditions (intermittent frying of fresh potatoes, 180 ∘ C, 2 × 90 min day −1 , 5 days). RESULTS: Blending 20% MOO with SFO resulted in a significantly lower formation of polymers (<43 to 85%) and oxidized triglycerides (<20 to 60%), a 25-60% reduction in p-anisidine value and total volatile aldehydes, particularly alkadienals, and a better performance than the one predicted from the oils' mass ratio. Blending was particularly effective in vitamin E and antioxidant activity preservation, probably from interaction with some MOO components such as sterols and vitamin E, while carotenoids and phenolics do not seem to be implicated.CONCLUSIONS: These results provide an interesting use for MOO, improving the thermo-oxidative performance of SFO while providing nutritional benefits and lowering the formation of toxic compounds during prolonged deep-frying. mg kg-1). On the contrary, SFO was mainly characterized by a high PUFA content, as expected, being particularly rich in linolenic acid (541 mg kg −1 ). Over frying, all classes of FA were reduced, as the cumulative result of hydrolysis, oxidation and polymerization, previously discussed, simultaneously with the J Sci Food Agric 2019; 99: 5483-5490

Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

“…The high antioxidant activity of sesame oil and its blend with corn oil demonstrating interaction of their antioxidants ( Table 2 ). The results showed that blended oils were more stable to oxidation which is in agreement with results of Boukandoul et al [ 32 ], Bhatnagar et al [ 26 ], and Abdel-Razek [ 33 ]. The blending of oils would increase the natural antioxidants, MUFA, and PUFA which could increase the ability of samples to scavenge DPPH [ 26 ].…”

“…The p-AV of fresh oil samples varied from 5.69 to 10.05. The higher amount of aldehydes in fresh oils is attributed to the preservation of aldehydes during partial refining and cannot be considered as oxidation markers [ 32 ]. The results of p-AV of different oil samples were varied during three days of frying.…”

“…The highest increase was observed in the first and second days of frying. These differences could be attributed to chemical; structure, oil composition, processing condition, and presence of metal ions in various oil samples [ 2 , 32 ].…”

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

“…Tocols are also used for the extension of shelf life and the stabilization of food. Tocopherols play an important role in preventing the oxidation of almond lipids, resulting in increasing the possibility of lengthening kernel storage [5][6][7]. Recently, the cosmetic industry and clinical dermatology have paid more attention to tocols due to their photoprotection and antioxidant properties [8].…”

Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation

“…The varied fatty acid composition, monounsaturated and polyunsaturated, of the G. max and H. annus oils contribute aggregating more diversity to the C. nucifera oil profile. Therefore, the oil blends are more complete, have more variety and more balanced amount of fatty acids when compared to their pure oils (Boukandoul et al, 2019).…”