title: Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
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.
authors.affiliation: Department de Ingeniería Química, Alimentos y Ambiental, Univ. de las Américas Puebla, Ex-Hacienda Santa Catarina Mártir S/N, Cholula, Puebla 72810, México.
authors.forename: Gabriel Abraham
authors.initials: GA
authors.lastname: Cardoso-Ugarte
authors.forename: C Christian
authors.initials: CC
authors.lastname: Morlán-Palmas
authors.forename: María Elena
authors.initials: ME
authors.lastname: Sosa-Morales
mesh_terms: D000814:Aniline Compounds / Q000032:analysis; D000975:Antioxidants / Q000737:chemistry; D003296:Cooking / Q000379:methods*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D006358:Hot Temperature; D031339:Ocimum; D018649:Ocimum basilicum / Q000737:chemistry; D009822:Oils, Volatile / Q000737:chemistry*; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D011198:Solanum tuberosum
chemical_list: D000814:Aniline Compounds; D000975:Antioxidants; D005230:Fatty Acids, Nonesterified; D009822:Oils, Volatile; D010938:Plant Oils; C013813:4-anisidine; D000073878:Palm Oil; C051168:basil oil
keywords: basil essential oil; deep frying; natural antioxidants; oxidative stability; palm olein