title: Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions.
abstract: The aim of this study was to improve the oxidative stability of soybean oil by using aromatic plants. Soybean oil flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) were subjected to heating for 24h at 180°C. The samples were analyzed every 6h for their total polar compounds, anisidine values, oxidative stability and polyphenols content. The tocopherols content was determined and volatile compounds were also analyzed. After 24h of heating, the incorporation of these plants using a maceration process reduced the polar compounds by 69% and 71% respectively, in ROS and THY compared to the control. Until 6h of heating, the ROS kept the greatest oxidative stability. The use of the two extracts preserves approximately 50% of the total tocopherols content until 18h for the rosemary and 24h for the thyme flavored oils. Volatile compounds known for their antioxidant activity were also detected in the formulated oils. Aromatic plants added to the soybean oil improved the overall acceptability of potato crisps (p<0.05) until the fifteenth frying.
authors.affiliation: Laboratoire d'Ecologie et de Technologie Microbiennes, National Institute of Applied Sciences and Technology, INSAT, University of Carthage, 2 Boulevard de la Terre, BP 676, 1080 Tunis, Tunisia. Electronic address: salma.saoudi@yahoo.fr.
authors.forename: Salma
authors.initials: S
authors.lastname: Saoudi
authors.affiliation: Laboratoire d'Ecologie et de Technologie Microbiennes, National Institute of Applied Sciences and Technology, INSAT, University of Carthage, 2 Boulevard de la Terre, BP 676, 1080 Tunis, Tunisia.
authors.forename: Nadia
authors.initials: N
authors.lastname: Chammem
authors.affiliation: Laboratoire Matériaux Molécules et Applications, Institut Préparatoire aux études Scientifiques et Techniques, IPEST, University of Carthage, La Marsa 2070, Tunis, Tunisia.
authors.forename: Ines
authors.initials: I
authors.lastname: Sifaoui
authors.affiliation: Etablissements Slama Frères, Nejma Huiles, Avenue de l'environnement 2021, Oued Ellil-Manouba, Tunisia.
authors.forename: Maha
authors.initials: M
authors.lastname: Bouassida-Beji
authors.affiliation: Instituto Universitario de Bio-Orgánica Antonio González, Universidad de La Laguna, Tenerife, Canary Islands, Spain.
authors.forename: Ignacio A
authors.initials: IA
authors.lastname: Jiménez
authors.affiliation: Instituto Universitario de Bio-Orgánica Antonio González, Universidad de La Laguna, Tenerife, Canary Islands, Spain.
authors.forename: Isabel L
authors.initials: IL
authors.lastname: Bazzocchi
authors.affiliation: iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901 Oeiras, Portugal.
authors.forename: Sandra Diniz
authors.initials: SD
authors.lastname: Silva
authors.affiliation: Laboratoire d'Ecologie et de Technologie Microbiennes, National Institute of Applied Sciences and Technology, INSAT, University of Carthage, 2 Boulevard de la Terre, BP 676, 1080 Tunis, Tunisia.
authors.forename: Moktar
authors.initials: M
authors.lastname: Hamdi
authors.affiliation: iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal; iMED, Faculdade de Farmácia Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-019 Lisboa, Portugal.
authors.forename: Maria Rosário
authors.initials: MR
authors.lastname: Bronze
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000378:metabolism; D005421:Flavoring Agents / Q000032:analysis / Q000378:metabolism; D006361:Heating / Q000009:adverse effects*; D006801:Humans; D010084:Oxidation-Reduction; D018515:Plant Leaves / Q000378:metabolism; D027542:Rosmarinus / Q000378:metabolism*; D013024:Soybean Oil / Q000032:analysis / Q000378:metabolism*; D013649:Taste; D046930:Thymus Plant / Q000378:metabolism*; D014416:Tunisia
chemical_list: D000975:Antioxidants; D005421:Flavoring Agents; D013024:Soybean Oil
keywords: 1.8-Cineole (PubChem CID: 2758); Camphor (PubChem CID: 2537); Fried potato; Maceration; Oxidative stability; Rosemary; Soybean oil; Thyme; Thymol (PubChem CID: 6989); Tocopherols; p-Cymene (PubChem CID: 7463); α-Pinene (PubChem CID: 6654)