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J Food Sci

Title:		High-temperature natural antioxidant improves soy oil for frying
Author(s):		Warner K; Gehring MM;
Address:		"Natl. Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Dept. of Agriculture, Peoria, IL 61604, USA. kathleen.warner@ars.usda.gov"
Journal Title:		J Food Sci
Year:		2009
Volume:		74
Issue:		6
Page Number:		C500 - C505
DOI:		10.1111/j.1750-3841.2009.01249.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"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 degrees 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 degrees 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 degrees 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"
Keywords:		"Aldehydes/analysis Aluminum Silicates/chemistry Antioxidants/*chemistry/economics Citric Acid/*chemistry/economics *Cooking Fatty Acids, Nonesterified/analysis Flour Food Analysis Food Preservatives/*chemistry/economics *Hot Temperature Humans Lipid Perox;"
Notes:		"MedlineWarner, Kathleen Gehring, Marta Meta eng 2009/09/03 J Food Sci. 2009 Aug; 74(6):C500-5. doi: 10.1111/j.1750-3841.2009.01249.x"