Abstract
SummaryTo study the effect of flavonoids on the stability of frying oil, refined corn oil was analysed periodically for its peroxide value (PV), p‐anisidine value (p‐AV) and iodine value (IV) after its use for deep‐frying of French fries at 180 °C for varying periods of time, namely 30, 60 and 90 min. PV and p‐AV values increased with respect to time while a decrease in IV was observed with increase in time (P < 0.001). Deep‐frying of French fries in corn oil was then carried out in the presence of flavonoids, viz. pelargonidin, cyanidin, quercetin, myrecetin and gallic acid as antioxidants. All antioxidants effectively reduced the oxidation rate in the oil, as detected by decrease in PVs and p‐AVs and relatively low reduction rate in IVs (P < 0.001). The order of antioxidative activity was gallic acid > quercetin > myrecetin > cyanidin > pelargonidin.
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