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Abstract
Spinach is one of the highly consumed vegetable, with significant nutritional, and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls, and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45, and 60 min at 250°C. Reversed phase HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin, and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein, and its Z-isomers and chlorophyll b' isomer. There was significant decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes, and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.
Highlights
Frying of foods is one of the traditional methods of food preparation
The addition of phenolic compounds or carotenoids extend the stability of the oil toward thermal stress (Esposto et al, 2015). These results indicated for the first time, that spinach leaves when fried in sunflower oil at high temperature, the stability of the oil increased due to the leaching of phenolic compounds and carotenoids
The study presented the effects of high temperature frying of spinach leaves on the carotenoids, chlorophylls and α-tocopherol for the first time
Summary
Frying of foods is one of the traditional methods of food preparation. Frying is usually carried out in edible oils or fats as medium of choice. The primary products formed are oxidized triglycerides (Zeb, 2015), which upon further oxidation produces secondary oxidation compounds such as various aldehydes and ketones. These oxidized products are toxic and have been found to negatively contributing to the quality of foods. It is important that some natural antioxidants should be present or may be retained in order to decrease toxicity during frying (Sunil et al, 2015). Both natural and synthetic antioxidants when heated at frying temperature could protect against the oxidative stress in the obese individuals (Perez-Herrera et al, 2013).
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