title: High-temperature natural antioxidant improves soy oil for frying.
abstract: The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5% EPT-OILShield and an untreated control SBO were used for intermittent batch frying of tortilla chips at 180 degrees C for up to 65 h. Oil frying stability was measured by free fatty acids (FFA) and total polar compounds (TPC). Chips were aged for up to 4 mo at 25 degrees C and evaluated for rancid flavor by a 15-member, trained, experienced analytical sensory panel and for hexanal content as an indicator of oxidation. Oil with 0.05% EPT-OILShield had significantly less FFA and TPC than the control. The effect of EPT-OILShield was apparently retained in aged chips because hexanal levels were significantly lower in chips fried in oil with 0.05% EPT-OILShield than in chips fried in the control. Tortilla chips fried in the control were rancid after 2 mo at 25 degrees C at sampling times evaluated from 25 to 65 h; however, chips fried in oil with 0.05% EPT-OILShield and used for 65 h were described as only slightly rancid after 4 mo. Gamma tocopherol levels were significantly higher in the chips fried in the oil with 0.05% EPT-OILShield than in the control, helping to inhibit oxidation in the tortilla chips during storage.
authors.affiliation: Natl. Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Dept. of Agriculture, Peoria, IL 61604, USA. kathleen.warner@ars.usda.gov
authors.forename: Kathleen
authors.initials: K
authors.lastname: Warner
authors.forename: Marta Meta
authors.initials: MM
authors.lastname: Gehring
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000538:Aluminum Silicates / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry* / Q000191:economics; D019343:Citric Acid / Q000737:chemistry* / Q000191:economics; D003296:Cooking; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005433:Flour; D005504:Food Analysis; D005520:Food Preservatives / Q000737:chemistry* / Q000191:economics; D006358:Hot Temperature; D006801:Humans; D015227:Lipid Peroxidation; D013024:Soybean Oil / Q000737:chemistry*; D013431:Sulfates / Q000737:chemistry; D013649:Taste; D013997:Time Factors; D024505:Tocopherols / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis; D003313:Zea mays
chemical_list: D000447:Aldehydes; D000538:Aluminum Silicates; D000975:Antioxidants; D005230:Fatty Acids, Nonesterified; D005520:Food Preservatives; D013431:Sulfates; D055549:Volatile Organic Compounds; C031512:potassium sulfate; D019343:Citric Acid; D013024:Soybean Oil; C010463:n-hexanal; D024505:Tocopherols