Abstract
In this study, antioxidant activity and protective effects of Teucrium polium extract in stabilizing of canola oil during frying were tested and compared to synthetic antioxidant, BHA. Total phenolic, α‐tocopherol, flavonoid, and condensed tannin content of Teucrium polium extracted by ethanol ultrasound‐assisted were 60.90 mg/g, 103.66 μg/ml, 4.36 mg/g, and 3.77 mg/g, respectively. Moreover, IC50 of the extract was 924.21 ppm. Canola oil samples containing 200, 600, and 1,000 ppm of the extract were heated at 180˚C for 30 hr and compared with BHA. Progress of oil oxidation was determined by measuring their peroxide value (PV), acid value (AV), iodine value (IV), carbonyl value (CV), color index (CI), conjugated diene value, and total polar compounds (TPC). The results showed that the extract was capable of retarding oil oxidation and deterioration significantly (p < .05) at all concentrations during frying. So, Teucrium polium extract can be used as natural antioxidant to retard oil oxidation.
Highlights
Deep-fat frying is a one of the oldest and popular food preparations
The content of total polar compounds in used deep fat frying oil is until today an important criterion for assessing the decrease of fat quality
The total polar content increased with increasing frying time for all of samples, and a sharp rise was observed in 30 hr of frying (Table 5)
Summary
Deep-fat frying is a one of the oldest and popular food preparations. Frying is process of immersing food in hot oil with contact among oil, air, and food at high temperature. Due to the high content of unsaturated fatty acids in canola oil, the stabilizing of this oil against oxidation is important (Yassari & Yasari, 2013) Synthetic antioxidants such as butylated hydroxyl toluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ) are often added to oils to retard oxidative degradation during frying Plant extract were found as source of antioxidant due to their high contents of phenolic compounds (Farahmandfar, Safari, Ahmadi Vavsari, & Bakhshandeh, 2015; Farahmandfar, Tirgarian, Dehghan, & Nemati, 2019) They are widely used to retard lipid oxidation in foods.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
