Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions

•Rosemary and thyme enhance the oxidative stability of soybean oil.•The addition of aromatic plants preserves tocopherols content.•Phenol and volatile compounds from plants protect the oil quality during heating.•The use of aromatic plants in oil improved the overall acceptability of potato crisps....

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Bibliographic Details
Published in:Food chemistry 2016-12, Vol.212, p.503-511
Main Authors: Saoudi, Salma, Chammem, Nadia, Sifaoui, Ines, Bouassida-Beji, Maha, Jiménez, Ignacio A., Bazzocchi, Isabel L., Silva, Sandra Diniz, Hamdi, Moktar, Bronze, Maria Rosário
Format: Article
Language:English
Subjects:
Antioxidants - analysis
Antioxidants - metabolism
Flavoring Agents - analysis
Flavoring Agents - metabolism
Fried potato
Heating - adverse effects
Humans
Maceration
Oxidation-Reduction
Oxidative stability
Plant Leaves - metabolism
Rosemary
Rosmarinus - metabolism
Soybean oil
Soybean Oil - analysis
Soybean Oil - metabolism
Taste
Thyme
Thymus Plant - metabolism
Tocopherols
Tunisia
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Summary:•Rosemary and thyme enhance the oxidative stability of soybean oil.•The addition of aromatic plants preserves tocopherols content.•Phenol and volatile compounds from plants protect the oil quality during heating.•The use of aromatic plants in oil improved the overall acceptability of potato crisps. The aim of this study was to improve the oxidative stability of soybean oil by using aromatic plants. Soybean oil flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) were subjected to heating for 24h at 180°C. The samples were analyzed every 6h for their total polar compounds, anisidine values, oxidative stability and polyphenols content. The tocopherols content was determined and volatile compounds were also analyzed. After 24h of heating, the incorporation of these plants using a maceration process reduced the polar compounds by 69% and 71% respectively, in ROS and THY compared to the control. Until 6h of heating, the ROS kept the greatest oxidative stability. The use of the two extracts preserves approximately 50% of the total tocopherols content until 18h for the rosemary and 24h for the thyme flavored oils. Volatile compounds known for their antioxidant activity were also detected in the formulated oils. Aromatic plants added to the soybean oil improved the overall acceptability of potato crisps (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.05.186