Abstract
The action of antioxidants is well known under room temperature conditions during storage or at the moderate temperatures of the accelerated tests used to measure the oil stability. However, efficacy of antioxidants under frying conditions is far more difficult to be evaluated and defined because availability of air is lower and variable, and both oxidation and thermal reactions are simultaneously involved. This review is focused on the analysis and evaluation of efficacy of antioxidants in frying. Specific aspects of the action of natural and synthetic antioxidants at high temperature are discussed, and the most important methods used for the analysis of antioxidants and their efficacy are described.Addition of dimethylpolysiloxane (DMPS) was highly protective during discontinuous frying. Figure shows formation of polar compounds in high‐linoleic sunflower oil (HLSO) and high‐oleic sunflower oil (HOSO) with and without DMPS during discontinuous frying of potatoes at 180°C. Oil degradation was remarkedly decreased by DMPS addition since it is specifically active during the period in which the oil is not protected from the penetration of oxygen by the steam water from the fried food.
Published Version
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