High-Temperature Natural Antioxidant Improves Soy Oil for Frying

• Published in: Journal of food science 2009-08, Vol.74 (6), p.C500-C505
• Main Authors: Warner, Kathleen, Gehring, Marta Meta
• Format: Article
• Language: English
• Subjects: aldehydes; Aldehydes - analysis; Aluminum Silicates - chemistry; antioxidant; antioxidant activity; Antioxidants; Antioxidants - chemistry; Antioxidants - economics; Biological and medical sciences; chemical concentration; Citric Acid - chemistry; Citric Acid - economics; Cooking; cooking quality; EPT-OILShield; Fat industries; Fatty acids; Fatty Acids, Nonesterified - analysis; Flour; Food Analysis; Food industries; Food Preservatives - chemistry; Food Preservatives - economics; food storage; free fatty acids; frying; Fundamental and applied biological sciences. Psychology; gamma-tocopherol; hexanal; High temperature; Hot Temperature; Humans; Lipid Peroxidation; natural additives; Oils & fats; Oxidation; oxidative stability; polar compounds; rancidity; sensory properties; shelf life; soybean oil; Soybean Oil - chemistry; Soybeans; storage quality; storage time; Studies; Sulfates - chemistry; Taste; thermal stability; Time Factors; Tocopherols - analysis; tortilla chips; Volatile Organic Compounds - analysis; Zea mays
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01249.x

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[trade mark sign] 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.