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High‐Temperature Natural Antioxidant Improves Soy Oil for Frying
Author(s) -
Warner Kathleen,
Gehring Marta Meta
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01249.x
Subject(s) - hexanal , food science , chemistry , soybean oil , citric acid , antioxidant , flavor , biochemistry
The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid‐based antioxidant, EPT‐OILShield™ able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5% EPT‐OILShield and an untreated control SBO were used for intermittent batch frying of tortilla chips at 180 °C for up to 65 h. Oil frying stability was measured by free fatty acids (FFA) and total polar compounds (TPC). Chips were aged for up to 4 mo at 25 °C and evaluated for rancid flavor by a 15‐member, trained, experienced analytical sensory panel and for hexanal content as an indicator of oxidation. Oil with 0.05% EPT‐OILShield had significantly less FFA and TPC than the control. The effect of EPT‐OILShield was apparently retained in aged chips because hexanal levels were significantly lower in chips fried in oil with 0.05% EPT‐OILShield than in chips fried in the control. Tortilla chips fried in the control were rancid after 2 mo at 25 °C at sampling times evaluated from 25 to 65 h; however, chips fried in oil with 0.05% EPT‐OILShield and used for 65 h were described as only slightly rancid after 4 mo. Gamma tocopherol levels were significantly higher in the chips fried in the oil with 0.05% EPT‐OILShield than in the control, helping to inhibit oxidation in the tortilla chips during storage.