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Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca
Author(s) -
AlBandak Ghada,
Oreopoulou Vassiliki
Publication year - 2011
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.1365-2621.2010.02484.x
Subject(s) - food science , chemistry , peroxide value , lipid oxidation , antioxidant , peroxide , yield (engineering) , ethyl acetate , chromatography , biochemistry , organic chemistry , materials science , metallurgy
Summary This study evaluates the antioxidant effectiveness of a natural extract obtained from Majorana syriaca in fried and baked foods. Majorana syriaca was extracted with ethyl acetate (yield 129 g kg −1 , dry basis) and the extract was added to refined corn oil at a concentration of 500 ppm. The oil was used in deep frying of potato chips at 185 °C and in making baked cookies. Potato chips and cookies were further subjected to accelerated oxidation at 70 °C. The protection of the frying oil was moderate as indicated by the polar content and conjugated dienes (CD) measurements, however, a remarkable improvement of the oxidative stability of the fried chips was observed through the decrease of peroxide value (PV) and CD by 59 – 72% and 51 – 79%, respectively, compared to samples with no additive. Also, the PV and CD of cookies decreased by 79% and 72%, respectively.