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Food Chem

Title:		A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes
Author(s):		Sordini B; Veneziani G; Servili M; Esposto S; Selvaggini R; Lorefice A; Taticchi A;
Address:		"Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy. Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy. Electronic address: Sonia.esposto@unipg.it"
Journal Title:		Food Chem
Year:		2019
Volume:		20181213
Issue:
Page Number:		426 - 434
DOI:		10.1016/j.foodchem.2018.12.029
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180?ª+ degrees C for 8?ª+min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages"
Keywords:		Acrylamide/chemistry Antioxidants/*chemistry Butylated Hydroxytoluene/chemistry Food Additives/*chemistry Food Handling/*methods Olive Oil/chemistry Oxidation-Reduction Phenols/analysis/*chemistry Plant Extracts/*chemistry Solanum tuberosum/chemistry Vola;
Notes:		"MedlineSordini, Beatrice Veneziani, Gianluca Servili, Maurizio Esposto, Sonia Selvaggini, Roberto Lorefice, Antonietta Taticchi, Agnese eng England 2019/01/07 Food Chem. 2019 May 1; 279:426-434. doi: 10.1016/j.foodchem.2018.12.029. Epub 2018 Dec 13"