Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries
The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index wa...
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| Veröffentlicht in: | Journal of food science 2013-07, Vol.78 (7), p.C978-C984 |
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| creator | Cardoso-Ugarte, Gabriel Abraham Morlán-Palmas, C. Christian Sosa-Morales, María Elena |
| description | The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p‐anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries.
Practical Application
The successful results of the antioxidant power of basil essential oil shown in this study are useful for manufacturers of frying oils. Oils/fats for frying could be added with low concentrations of this natural essential oil in order to extend their use in restaurants and fast‐food services, which produce large amounts of fried foods daily. Getting better characteristics in the frying medium, producers would optimize their operational time and costs. |
| doi_str_mv | 10.1111/1750-3841.12166 |
| format | Article |
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Practical Application
The successful results of the antioxidant power of basil essential oil shown in this study are useful for manufacturers of frying oils. Oils/fats for frying could be added with low concentrations of this natural essential oil in order to extend their use in restaurants and fast‐food services, which produce large amounts of fried foods daily. Getting better characteristics in the frying medium, producers would optimize their operational time and costs.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.12166</identifier><identifier>PMID: 23772857</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Hoboken, NJ: Blackwell Publishing Ltd</publisher><subject>Aniline Compounds - analysis ; Antioxidants ; Antioxidants - chemistry ; Aroma and flavouring agent industries ; basil essential oil ; Biological and medical sciences ; Cooking ; Cooking - methods ; deep frying ; Degradation ; Effects ; Fat industries ; Fats ; Fatty acids ; Fatty Acids, Nonesterified - analysis ; Food industries ; Food processing industry ; Foods ; Frying ; Fundamental and applied biological sciences. Psychology ; Hot Temperature ; natural antioxidants ; Ocimum basilicum ; Ocimum basilicum - chemistry ; Oils & fats ; Oils, Volatile - chemistry ; Olein ; Oxidation ; Oxidation-Reduction ; oxidative stability ; Oxidative Stress ; Palm ; Palm Oil ; palm olein ; Plant Oils - chemistry ; Potatoes ; Solanum tuberosum</subject><ispartof>Journal of food science, 2013-07, Vol.78 (7), p.C978-C984</ispartof><rights>2013 Institute of Food Technologists</rights><rights>2014 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5066-3f79855d83a827f484879093cd45a83517184d2d09941ef875f1c79102c1453b3</citedby><cites>FETCH-LOGICAL-c5066-3f79855d83a827f484879093cd45a83517184d2d09941ef875f1c79102c1453b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.12166$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.12166$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27761919$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23772857$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cardoso-Ugarte, Gabriel Abraham</creatorcontrib><creatorcontrib>Morlán-Palmas, C. Christian</creatorcontrib><creatorcontrib>Sosa-Morales, María Elena</creatorcontrib><title>Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p‐anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries.
Practical Application
The successful results of the antioxidant power of basil essential oil shown in this study are useful for manufacturers of frying oils. Oils/fats for frying could be added with low concentrations of this natural essential oil in order to extend their use in restaurants and fast‐food services, which produce large amounts of fried foods daily. Getting better characteristics in the frying medium, producers would optimize their operational time and costs.</description><subject>Aniline Compounds - analysis</subject><subject>Antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Aroma and flavouring agent industries</subject><subject>basil essential oil</subject><subject>Biological and medical sciences</subject><subject>Cooking</subject><subject>Cooking - methods</subject><subject>deep frying</subject><subject>Degradation</subject><subject>Effects</subject><subject>Fat industries</subject><subject>Fats</subject><subject>Fatty acids</subject><subject>Fatty Acids, Nonesterified - analysis</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Foods</subject><subject>Frying</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>natural antioxidants</subject><subject>Ocimum basilicum</subject><subject>Ocimum basilicum - chemistry</subject><subject>Oils & fats</subject><subject>Oils, Volatile - chemistry</subject><subject>Olein</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>oxidative stability</subject><subject>Oxidative Stress</subject><subject>Palm</subject><subject>Palm Oil</subject><subject>palm olein</subject><subject>Plant Oils - chemistry</subject><subject>Potatoes</subject><subject>Solanum tuberosum</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0ctv1DAQB-AIgehSOHNDkRASl7Qev31s9wVV1UVQ1KPl2k7rkk0WOytY_noc9oHEpeRijfONPdavKF4DOoH8nYJgqCKSwglg4PxJMTrsPC1GCGFcAVBxVLxI6QENNeHPiyNMhMCSiVHxa1rX3vZlV5f9vS_PnAt96NqhPjcpNOU0Jd_2wTTlIlf5z8Am_i4aZ_byk2mW5aLxoS3dOob2rvzsV9703mXpV-UsbobNLGfRt_Y-L8Gnl8Wz2jTJv9qtx8XX2fR6_KG6XMw_js8uK8sQ5xWphZKMOUmMxKKmkkqhkCLWUWYkYSBAUocdUoqCr6VgNVihAGELlJFbcly83567it33tU-9XoZkfdOY1nfrpEFwDAQEYo9TivMsoDD_D4o4CEkVZPr2H_rQrWOb35wVKETymDSr062ysUsp-lqvYliauNGA9BC2HqLVQ7T6T9i5483u3PXt0ruD36ebwbsdMMmapo6mtSH9dUJwUKCy41v3IzR-89i9-mI2-bKfoNo2htT7n4dGE79pLohg-uZqrifj-fXN1QXWQH4DozzK-A</recordid><startdate>201307</startdate><enddate>201307</enddate><creator>Cardoso-Ugarte, Gabriel Abraham</creator><creator>Morlán-Palmas, C. Christian</creator><creator>Sosa-Morales, María Elena</creator><general>Blackwell Publishing Ltd</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><scope>KR7</scope></search><sort><creationdate>201307</creationdate><title>Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries</title><author>Cardoso-Ugarte, Gabriel Abraham ; Morlán-Palmas, C. Christian ; Sosa-Morales, María Elena</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5066-3f79855d83a827f484879093cd45a83517184d2d09941ef875f1c79102c1453b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Aniline Compounds - analysis</topic><topic>Antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>Aroma and flavouring agent industries</topic><topic>basil essential oil</topic><topic>Biological and medical sciences</topic><topic>Cooking</topic><topic>Cooking - methods</topic><topic>deep frying</topic><topic>Degradation</topic><topic>Effects</topic><topic>Fat industries</topic><topic>Fats</topic><topic>Fatty acids</topic><topic>Fatty Acids, Nonesterified - analysis</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Foods</topic><topic>Frying</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>natural antioxidants</topic><topic>Ocimum basilicum</topic><topic>Ocimum basilicum - chemistry</topic><topic>Oils & fats</topic><topic>Oils, Volatile - chemistry</topic><topic>Olein</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>oxidative stability</topic><topic>Oxidative Stress</topic><topic>Palm</topic><topic>Palm Oil</topic><topic>palm olein</topic><topic>Plant Oils - chemistry</topic><topic>Potatoes</topic><topic>Solanum tuberosum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cardoso-Ugarte, Gabriel Abraham</creatorcontrib><creatorcontrib>Morlán-Palmas, C. Christian</creatorcontrib><creatorcontrib>Sosa-Morales, María Elena</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Civil Engineering Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cardoso-Ugarte, Gabriel Abraham</au><au>Morlán-Palmas, C. Christian</au><au>Sosa-Morales, María Elena</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries</atitle><jtitle>Journal of food science</jtitle><addtitle>Journal of Food Science</addtitle><date>2013-07</date><risdate>2013</risdate><volume>78</volume><issue>7</issue><spage>C978</spage><epage>C984</epage><pages>C978-C984</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p‐anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries.
Practical Application
The successful results of the antioxidant power of basil essential oil shown in this study are useful for manufacturers of frying oils. Oils/fats for frying could be added with low concentrations of this natural essential oil in order to extend their use in restaurants and fast‐food services, which produce large amounts of fried foods daily. Getting better characteristics in the frying medium, producers would optimize their operational time and costs.</abstract><cop>Hoboken, NJ</cop><pub>Blackwell Publishing Ltd</pub><pmid>23772857</pmid><doi>10.1111/1750-3841.12166</doi><tpages>7</tpages></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Aniline Compounds - analysis Antioxidants Antioxidants - chemistry Aroma and flavouring agent industries basil essential oil Biological and medical sciences Cooking Cooking - methods deep frying Degradation Effects Fat industries Fats Fatty acids Fatty Acids, Nonesterified - analysis Food industries Food processing industry Foods Frying Fundamental and applied biological sciences. Psychology Hot Temperature natural antioxidants Ocimum basilicum Ocimum basilicum - chemistry Oils & fats Oils, Volatile - chemistry Olein Oxidation Oxidation-Reduction oxidative stability Oxidative Stress Palm Palm Oil palm olein Plant Oils - chemistry Potatoes Solanum tuberosum |
| title | Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries |
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