INVESTIGATING THE COMPARATIVE ANTIOXIDANT PARTITIONING IN FRIED OILS AND FRIED POTATOES: A SCIENTIFIC EVALUATION

Abstract

Frying is a complex process that enhances the attractiveness and flavor of the final product. In this specific investigation, potato slices were subjected to frying using sun flower oil, and an antioxidant was introduced at a concentration of 200 ppm in accordance with FDA guidelines. Both the potato slices and the frying oil were analyzed to determine the levels of antioxidants after several frying cycles. The primary objective of this research was to evaluate the distribution of butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and propyl gallate (PG) in the fried potato slices and the frying oils. To conduct the experiments, batches of 50 grams of sliced potatoes were fried at 180ºC for 3-5 minutes per batch. The results showed that TBHQ demonstrated a superior ability to retain antioxidants compared to the other two types. TBHQ experienced significant degradation at frying temperatures, which likely contributes to the stability of the frying oil. The by-products generated during this degradation process impede the radical chain elongation process. As a result, the effectiveness of the antioxidants followed this order: TBHQ > BHA > PG.