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

被引：14

作者：

Abraham Cardoso-Ugarte, Gabriel ^{[1
]}

Christian Morlan-Palmas, C. ^{[2
]}

Elena Sosa-Morales, Maria ^{[1
]}

机构：

[1] Univ Americas Puebla, Dept Ingn Quim Alimentos & Ambiental, Cholula 72810, Mexico

[2] AarhusKarlshamn Mexico, Morelia 58130, Michoacan, Mexico

来源：

JOURNAL OF FOOD SCIENCE | 2013年 / 78卷 / 07期

关键词：

basil essential oil; deep frying; natural antioxidants; oxidative stability; palm olein; NATURAL ANTIOXIDANTS; CHEMICAL-COMPOSITION; SEED OIL; STABILITY; OXIDATION; PERFORMANCE; L; NUGGETS; QUALITY; BLEND;

D O I：

10.1111/1750-3841.12166

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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.

引用

页码：C978 / C984

页数：7

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