Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability

Abstract

This research explored the antioxidant potential of rosemary and jabuticaba peel in enhancing the stability of soybean oil during frying. The oils were infused with a 5% concentration of these ingredients and then allowed to rest for 4 h before being used in a marathon of 16 potato frying cycles. The study measured and observed compelling improvements in oil's stability throughout these cycles, indicated by decreased acidity indices, peroxide levels, and polar compounds. Remarkably, rosemary and jabuticaba peel decreased acid indices by 39% and 31%, reduced peroxides by 58% and 42%, and curtailed polar compounds by 25% and 21%, respectively, after the completion of the frying sequences. Utilizing an exhaustive Check-all-that-apply (CATA) and consumer study for evaluation, significant sensory benefits were observed when using jabuticaba peel in the frying oil. The fried potatoes maintained a consistent and appealing taste, aroma, and golden appearance. Importantly, jabuticaba peel outperformed rosemary in preserving the key attribute of crispiness, effectively sustaining this desirable characteristic over sixteen consecutive frying cycles. What sets this study apart is its innovative focus on the previously unexplored antioxidant capabilities of jabuticaba peel, showing how these can transform the typical frying process. The results highlight the potential of natural antioxidants as a robust approach to increase the frying cycles of soybean oil, leading to more health-conscious and sustainable culinary practices.