Abstract
AbstractThe anti‐rancidity effect of the hull oil unsaponifiable matter (USM, 100 ppm) of Pistacia atlantica subsp. mutica (Bene) on sunflower oil (SFO) during frying at 180 °C was investigated and compared to that of tert‐butylhydroquinone (TBHQ, 100 ppm). The unsaponifiable constituents of the Bene hull oil (BHO) were separated into hydrocarbons (3.7%), carotenes (3.6%), tocopherols and tocotrienols (24.7%), linear and triterpenic alcohols (0.9%), methylsterols (5.7%), sterols (3.2%), triterpenic dialcohols (4.7%), and triterpenic dialcohol methylesters (4.5%), by means of silica gel TLC. The results obtained from the measurements of total polar compounds, conjugated diene value, carbonyl value, and acid value during 32 h of frying showed that the frying stability of SFO improves more in the presence of the USM of BHO than in the presence of TBHQ. Moreover, compared to TBHQ, the USM had a better protective effect on the indigenous tocopherols of SFO during frying.
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