Artículo
Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts
Fecha de publicación:
10/2023
Editorial:
Springer
Revista:
Food and Bioprocess Technology
ISSN:
1935-5130
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Sunflower oil and peanuts are susceptible to oxidation reactions during the frying process. This study aimed to evaluate the efficacy of hop and oregano essential oils in protecting sunflower oil and peanuts during frying. The sunflower oil was enriched with oregano and hop essential oils (0.02% w/w). These treatments were compared to sunflower oil enriched with BHT (0.02% w/w). All treatments were subjected to a temperature of 170 °C for 8 h. Samples were collected at 0, 2, 4, and 8 h. Chemical oxidation indicators, oxidation volatile compounds, and 2,5-dimethyl pyrazine were measured. Also, a descriptive sensory analysis of fried peanuts was carried out. Oregano and hop essential oils enhanced the oxidative stability of the sunflower oil, while preventing the development of undesirable flavours in the fried peanuts. However, this protection led to the formation of 2,5-dimethyl pyrazine, which is responsible for desirable flavours.
Palabras clave:
ANTIOXIDANT
,
ESSENTIAL OILS
,
FRIED PEANUTS
,
FRYING OIL
,
OXIDATION
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Identificadores
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
López, Paloma Lucía; Juncos, Nicolle Stefani; Grosso, Nelson; Olmedo, Rubén Horacio; Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts; Springer; Food and Bioprocess Technology; 10-2023; 1-15
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