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Effect of flavonoids on the oxidative stability of corn oil during deep frying
Author(s) -
Naz Shahina,
Siddiqi Rahmanullah,
Asad Sayeed Syed
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01731.x
Subject(s) - oxidative phosphorylation , chemistry , food science , corn oil , biochemistry
Summary To study the effect of flavonoids on the stability of frying oil, refined corn oil was analysed periodically for its peroxide value (PV), p ‐anisidine value ( p ‐AV) and iodine value (IV) after its use for deep‐frying of French fries at 180 °C for varying periods of time, namely 30, 60 and 90 min. PV and p ‐AV values increased with respect to time while a decrease in IV was observed with increase in time ( P < 0.001). Deep‐frying of French fries in corn oil was then carried out in the presence of flavonoids, viz. pelargonidin, cyanidin, quercetin, myrecetin and gallic acid as antioxidants. All antioxidants effectively reduced the oxidation rate in the oil, as detected by decrease in PVs and p ‐AVs and relatively low reduction rate in IVs ( P < 0.001). The order of antioxidative activity was gallic acid > quercetin > myrecetin > cyanidin > pelargonidin.