Abstract
The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ.
Highlights
The action of antioxidants to delay lipid oxidation in fats and oils is well known most of the information is related to their effects at room temperature during storage or at the moderate temperatures of accelerated tests
This review has been divided into two main parts concerning the information on natural and synthetic antioxidants
If the fried food has to be stored, oxidation at low temperature would be very rapid in the absence of antioxidants regardless of the degree of unsaturation (Marquez Ruiz et al, 1999). These results indicate that accelerated tests at moderate temperatures or under the conditions of Rancimat tests may be useful to predict the relative shelf-life of different oils and fats but they would not give an indication of their frying performance
Summary
Action and fate of natural and synthetic antioxidants during frying. Oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. The main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ. KEY-WORDS: BHA – BHT – Frying – Phenolic compounds – Synthetic antioxidants – TBHQ – Tocopherols
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