Stability of Sunflower Oil Enriched with Olive Phenolics in Deep Frying Condition

Yıl 2018, , 152 - 163, 29.08.2018

Ayşe Burcu Atalay Ahmet Levent İnanç

https://doi.org/10.13002/jafag4376

Cited By: 1

Öz

Sunflower oil was enriched separately with olive fruit, olive leaf and olive pomace phenolic extracts for deep-frying. Sets of 250 g of potatoes were fried discontinuously 7 times in 2 L of the enriched or non-enriched (control) sunflower oils at 180±5 °. The total phenol contents (initially 200 mg kg-1 oil) in the oils decreased as increasing the frying number but it was not determined phenolic content in the frying oils after 5 frying processes. Free fatty acids and peroxide values significantly increased and the oil with olive fruit extract contained the lowest free fatty acids (0.99 %, as oleic acid) and peroxide value (37.11 meqO2 kg-1 oil) after 7 fryings. The initial antioxidant activity capacities of all oils significantly reduced to respectively about 69%, 68%, 60% and 50% for the oil with olive leaf, olive fruit, olive pomace extract and control after final frying due to oxidation.

Anahtar Kelimeler

Frying, olive fruit, olive leaf, olive pomace, oxidative stability

Kaynakça

• Abdulkerim SM, Long K, Lai OM, Muhammad SKS and Ghazali HM (2007). Frying quality and stability of high-oleic moringa oleifera seed oil in comparison with other vegetable oils. Food Chemistry, 105: 1382-1389.
• Amiot MJ and Fleuriet JM (1986). Importance and evolution of phenolic compounds in olive during growth and maturation. Journal of Agricultural and Food Chemistry, 34: 823-826.
• AOAC (1989a). Official Methods and Recommended Practices. Peroxide value analysis, Cd 8 - 53. Illionis, AOCS Press.
• AOAC (1989b). Official and Tentative Methods of The American Oil Chemists’ Society (4th Ed.). Conjugated diene and triene value analysis, Ti la - 64. Champaign, AOCS Press.
• Aydeniz B and Yilmaz E (2012). Enrichment of frying oils with plant phenolic extracts to extend the usage life. Eur. J. Lipid Sci. Technol., 114: 933-941.
• Bizuayehu D, Atlabachew M and Ali MA (2016). Determination of some selected secondary metabolites and their invitro antioxidant activity in commercially available Ethiopian tea (Camellia sinensis). SpringerPlus, 5: 412-421.
• Bou R, Navas A, Tres R, Codony F and Guardiola A (2012). Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers. Food Control, 27: 254-267.
• Bouaziz M, Fki I, Jemai H, Ayadi M and Sayadi S (2008). Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chemistry, 108: 253-262.
• Capasso R, Cristinzio G, Evidente A and Scognamiglio F (1992). Isolation, spectroscopy and selective phytotoxic effects of polyphenols from vegetable waste waters. Phytochemistry, 31: 4125–4128.
• Casal S, Malheiro R, Sendas A, Oliveira PP and Pereira AJ (2010). Olive oil stability under deep-frying conditions. Food and Chemical Toxicology, 48: 2972-2979.
• Chiou A, Kalogeropoulos N, Salta FN, Efstathiou P and Andrikopoulos NK (2009). Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents. Food Science and Technology, 42: 1090-1097.
• Chirinos RM, Huaman I, Betalleluz-Pallardel R, Pedreschi D and Campos A (2011). Characterization of phenolic compounds of Inca muna (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying. Food Chem., 128: 711-716.
• Delfanian M, Kenari RE and Sahari MA (2015). Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract. Food Science & Nutrition, 3: 548-556.
• Dobarganes MC and Marquez Ruiz G (1996). Dimeric and Higher Oligomeric Triglycerides İn Deep Frying. Chemistry, Nutrition and Practical Applications. Illinois, AOCS Press.
• Dorni C, Sharma P, Saikia G and Longvah T (2018). Fatty acid profile of edible oils and fats consumed in India. Food Chemistry, 238: 9-15.
• Draper NR and Smith H (1998). Applied Regression Analysis, 3rd ed. New York: Wiley.
• Farag RS, El-Baroty GS and Basuny AM (2003). The influence of phenolic extracts obtained from the olive plant (cvs. Picual and kronakii) on the stability of sunflower oil. International Journal of Food Science and Technology, 38: 81-87.
• Farag RS, Mahmoud EA and Basuny AM (2007). Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating. International Journal of Food Science and Technology, 42: 107-115.
• Farmer EH and Sutton DA (2002). Peroxidation İn Relation To Oleifenic Structure. Food lipids: Chemistry, Nutrition, And Biotechnology. New York, CRC Press.
• Folin O and Denis W (1915). A colorimetric estimation of phenols (and phenolic derivatives) in urine. J. Bio. Chem. 22: 305-308.
• Frankel EN and Kanner J (1993). Inhibition of oxidation of human low density lipoprotein by phenolic substances in red wine. Lancet, 341: 454-457.
• Gutfinger T (1981). Polyphenols in olive oils. Journal of the American Oil Chemistry Society, 58: 966–968.
• Harp F (2011). Determination of antioxidant effects of Gemlik, Domat, Adana Topagi and Adana local type olive leaves. MS.c. Thesis, Cukurova University, Institution of Natural and Applied Sciences, Adana, p23.
• IOC (2015). COI/T20/Doc. No. 19/Rev. 3, method of analysis spectrophotometric investigation in the ultraviolet. International Olive Council.
• Jimenez P, Masson L, Barriga A, Chavez J and Rober P (2010). Oxidative stability of oils containing olive leaf obtained by pressure, supercritical and solvent - extraction. European Journal of Lipid Science and Technology, 113: 497-505.
• Kaya U (2009). The determination of some physical, chemical and antioxidant properties of Gemlik olives and oils grown in Iznik. MS.c. Thesis, Cukurova University, Institution of Natural and Applied Sciences, Adana.
• Lafka TI, Lazou AE, Sinanoglu VJ and Lazos ES (2011). Phenolic and antioxidant potential of olive oil mill wastes. Food Chemistry, 125: 92-98.
• Lee HO, Boo-Yong LJ, Hee-Bong L, Song-Youn S, Cheon-Seo P, Shetty K and Young-Cheul K (2009). Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities. Bioresource Technology, 100: 6107-6113.
• Lercker G and Rodriguez-Estrada MT (2002). Cholesterol Oxidation Mechanism. Champaign, AOCS Press.
• MMR (2017). Sunflower Market - Industry Analysis, Growth and Trends: https://www.mordorintelligence.com/industry-reports/global-sunflower-market (Accessed to web: 07.12.2017).
• Mohdaly AA, Sarhan MA, Mahmoud A, Ramadan MF and Smetanska I (2010). Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection. Food Chemistry, 123: 1019-1026.
• Naz S, Siddiqi R, Sheikh H and Sayeed SA (2005). Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Research International, 38: 127-134.
• Nor A, Mohamed A, Idris B, Nor A and Ismail R (2008). Antioxidative properties of pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry, 110: 319-327.
• Orozco-Solano MI, Priego-Capote F and Luque De Castro MD (2011). Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace. J. Agricultural and Food Chemistry, 59: 9806-9814.
• Pagnanelli F, Viggi CC and Toro L (2010). Development of new composite biosorbents from olive pomace wastes. Applied Surface Science, 256: 5492-5497.
• Peschel W, Sanchez-Rabaneda F, Diekmann W and Plescher A (2006). An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, 97: 137-150.
• Salta FN, Mylona A, Chiou A, Boskou G and Andrikopoulos NK (2007). Oxidative stability of edible vegetable oils enriched in polyphenols with olive leaf extract. Food Science and Technology International, 13: 413-421.
• Sanchez de Medina V, Priego-Capote F and Luque de Castro MD (2012). Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace. J. Agricultural and Food Chemistry, 60: 5866-5873.
• Shahidi F and Wanasundara UN (1997). Measurement of lipid oxidation and evaluation of antioxidant activity in Natural Antioxidants, Chemistry, Health Effects and Applications. Connecticut, IL, AOCS Press.
• TMR (2017). Sunflower Oil Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2017 – 2025: https://www.transparencymarketresearch.com/sunflower-oil-market.html (Accessed to web: 07.12.2017).
• TSE (2003). Turkish Standardization Institute, TS 342 Edible Olive Oil İnspection And Testing Methods. Ankara.
• Vinayak U, Sandeep RP and Hegde HV (2015). Effect of method and time of extraction on total phenolic content in comparison with antioxidant activities in different parts of Achyranthes aspera. Journal of King Saud University – Science, 27: 204–208.
• Von Gadow A, Joubert E and Hansmann CF (1997). Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (aspalathus linearis), α-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry, 45: 632-638.
• Xiuzhen H, Shenemail T and Lou H (2007). Dietary polyphenols and their biological significance. International J. Molecular Science, 8: 950-988.
• Yanishlieva NV and Marinova EM (2001). Stabilisation of edible oils with natural antioxidants. European Journal of Lipid Science and Technology, 103: 752-767.
• Zhang Y, Yang L, Zu Y, Chen X, Wang F and Liu F (2010). Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118: 656-662.