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Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend
Author(s) -
Boukandoul Silia,
Santos Carla SP,
Casal Susana,
Zaidi Farid
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9809
Subject(s) - sunflower oil , moringa , food science , antioxidant , chemistry , deep frying , carotenoid , vitamin c , lipid oxidation , sunflower , methanol , organic chemistry , horticulture , biology
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. © 2019 Society of Chemical Industry