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Addition of spearmint essential oil as a natural antioxidant in palm olein for repeated frying
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org
Citation: Paper number 131619922, 2013 Kansas City, Missouri, July 21 - July 24, 2013. (doi: http://dx.doi.org/10.13031/aim.20131619922) @2013
Authors: Mónica de Jesús Sánchez-Dichi, María Elena Sosa-Morales
Keywords: Spearmint essential oil natural antioxidants deep frying palm olein
Abstract. The effect of the addition of spearmint essential oil (200 ppm) on the stability of refined, bleached, and deodorized palm olein during repeated deep-fat frying was studied. Each frying cycle consisted of 80 batches, every single batch was 80 g of frozen French fries fried at 180 °C for 2.5 min and drained for 1 min. As a control, the same experiment was performed in palm olein without addition of any antioxidant. Free fatty acids (FFA), peroxide value (PV), total polar compounds (TPC), anisidine value (AV), oxidative stability index (OSI), were evaluated to determine palm olein degradation. Sensory quality of French fries fried in palm olein added with spearmint essential oil was also analyzed using as parameters aroma, flavor and overall acceptability throughout a nine points hedonic scale. FFA values of palm olein with spearmint essential oil were significantly lower (p<0.05) than those of the control throughout the duration of the study. PV, TPC and AV values increased after five frying cycles, resulting in 16.44 meq/kg, 20.5%, and 115.70, respectively for palm olein added with spearmint essential oil. Sensory evaluation on French fries with the essential oil indicated that the fried product quality was acceptable, assayed with 25 non-trained judges. The spearmint essential oil retarded significantly the hydrolytic reactions and produces French fries with good acceptance, however, its antioxidant activity after three days of usage for repeated frying was unsatisfactory.
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