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Effects of natural antioxidants on the palm olein quality during the heating and frying

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Abstract

Clean label products with natural antioxidants have always attracted great attention due to healthy benefits. In this study, the stability of palm olein oil with various natural antioxidants (cedarwood, citronella, clove, nutmeg and rosemary oil) during the heat treatment was investigated; the acidic value, conjugated diene and triene content, peroxide value, thiobarbituric acid reactive substance value and instrumental color of the palm olein oil were analyzed. Sample with nutmeg oil exhibited the highest oxidation stability. In addition, the higher the nutmeg oil concentration, the better the prevention of oil oxidation during the heat treatment. During the repeated frying with corn extrudate, nutmeg oil concentration of 4 g/kg palm olein oil was able to prevent lipid degradation. The acidic and peroxide value of the palm olein oil in the fryer was statistically similar to that of the extracted oil from the fried extrudate. Nutmeg oil can be considered as a potential natural antioxidant for industrial frying of snack food products.

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Authors and Affiliations

  1. Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University - Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam

    Jin Han Yang, Thi Thu Tra Tran & Van Viet Man Le

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  1. Jin Han Yang
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  2. Thi Thu Tra Tran
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  3. Van Viet Man Le
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Correspondence to Van Viet Man Le.

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Yang, J.H., Tran, T.T.T. & Le, V.V.M. Effects of natural antioxidants on the palm olein quality during the heating and frying. Food Measure 14, 2713–2720 (2020). https://doi.org/10.1007/s11694-020-00517-x

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  • DOI: https://doi.org/10.1007/s11694-020-00517-x

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