Antioxidant efficiency of oregano during frying and storage of potato chips

• Published in: Journal of the science of food and agriculture Vol. 83; no. 14; pp. 1499 - 1503
• Main Authors: Houhoula, D.P, Oreopoulou, V, Tzia, C
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.11.2003; Wiley
• Subjects: antioxidant activity; antioxidant efficiency; antioxidants; Aroma and flavouring agent industries; Biological and medical sciences; cooking fats and oils; cottonseed oil; deep fat frying; Fat industries; Food industries; food processing quality; food storage; fried potato chips; Fundamental and applied biological sciences. Psychology; ground oregano; oregano; oregano ethanol extracts; oxidation; oxidative stability; oxidized triacylglycerols; plant extracts; potato chips; storage quality; storage stability; triacylglycerols; Stability; oxidative stability; Spice; Lipids; Oregano; storage stability; Vegetable oil; Shelf life; Edible oil; Antioxidant; Polar compound; Cottonseed oil; fried potato chips; Potato chips; Deep-frying; Triacylglycerol; antioxidant efficiency; Food preservation; Oxidation
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.1567

The effect of oregano on the oxidative stability of cottonseed oil during frying of potato chips and on the storage stability of the produced chips was studied. The ground spice or an ethanol-derived extract thereof was added to the oil at a concentration of 2 g l-1 (dry basis) before frying. The results showed that both ground oregano and its ethanol-derived extract decreased the rates of accumulation of conjugated dienes, polar compounds, polymerised triglycerides, dimeric triglycerides as well as p-anisidine value (p-AV) of the frying oil. The major decrease was observed in the accumulation of polymerised and dimeric triglycerides. The accumulation of oxidised triglycerides showed a low decrease with the addition of oregano, while the hydrolytic compounds formed during frying were not affected. No significant difference (at 95% significance level) between ground oregano and its ethanol-derived extract was observed. The storage stability of potato chips removed from the fryer at various time intervals was estimated by the rates of increase in peroxide value and conjugated dienes of the oil absorbed in the chips. Both rates were depressed when oregano was added to the frying oil; the protective action of oregano extract was considerably greater (at 95% significance level) than that of ground oregano.