Abstract
The deep‐frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep‐frying of Chinese Maye at 180°C for 30 hr. In the comparative study, the additions for NEO at 0.12 g/kg, TBHQ at 0.12 g/kg, BHA at 0.08 g/kg, and BHT at 0.08 g/kg to sunflower oil were able to obviously improve its oxidative stability during the deep‐frying process, and their antioxidant effects were in the relative order: TBHQ at 0.12 g/kg > NEO at 0.12 g/kg > BHA at 0.08 g/kg > BHT at 0.08 g/kg (p < .05). Besides, NEO at 0.12 g/kg could markedly ameliorate the sensory properties including flavor, taste, crispness, and overall acceptability of the fried products, Chinese Maye (p < .05 or p < .01). In addition, using antioxidant activity‐guided fractionation, three active compounds including limonene, terpinolene, and geranyl acetate were isolated from NEO. Among them, limonene was demonstrated to not only significantly increase the oxidative stability of sunflower oil in the deep‐frying process, but also significantly increase the sensory properties of the fried products, Chinese Maye (p < .05 or p < .01). Consequently, limonene could be employed as antioxidants in sunflower oil for the deep‐frying of Chinese Maye, and the sunflower oil flavored by NEO could be used as frying oils for its oxidative stability and unique flavor.
Highlights
During the deep-frying, vegetable oils always undergo oxidative rancidity because of their inherent fatty acid compositions, which can lead to the production of free radicals and lipid degradation products and their oxidative deterioration (Aladedunye & Matthäus, 2014)
The results proved that nutmeg essential oil (NEO) at 0.12 g/kg was able to inhibit the oxidation of sunflower oil during the deep-frying process, and the possible reason of the phenomenon may be attributed to the natural compounds still existed in sunflower oil samples at the high temperature, 180°C, which could exhibit antioxidant effects (Blasi et al, 2018; Cardoso-Ugarte, Morlán-Palmas, & Sosa-Morales, 2013; Montesano et al, 2019)
The results demonstrated that NEO at 0.12 g/kg was able to restrain the oxidation of sunflower oil during the deep-frying process, which was in agreement with the results of thiobarbituric acid (TBA) and total polar compounds (TPC) levels mentioned above
Summary
During the deep-frying, vegetable oils always undergo oxidative rancidity because of their inherent fatty acid compositions, which can lead to the production of free radicals and lipid degradation products and their oxidative deterioration (Aladedunye & Matthäus, 2014). The oxidative deterioration of vegetable oils shortens their special shelf life, and influences the sensory and health quality of the fried products, (Jiménez et al, 2017). Several synthetic antioxidants including tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) have been employed in the frying procedure to extend the usage period of vegetable oils and improve the sensory properties of their fried products Natural antioxidants (natural products/crude extracts) from spices and herbs have been used in the frying procedure, and they were considered to be safe (Wang, Liu, & Qin, 2017). The addition of a carotenoid extract from Lycium barbarum was able to improve the oxidative stability of extra-virgin olive oil during a long-term storage for 28 days at room temperature and a frying process for 180 min at 180 ± 4°C (Blasi et al, 2018; Montesano et al, 2019). It is quite necessary and meaningful to search for natural antioxidants from herbs and spices
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