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Comparative Analysis of Natural vs. Synthetic Antioxidant during Deep-Fat Frying of Potato Chips

Navneet Singh Deora, Aastha Deswal, Sanjith Madhavan, C.P. Sarath

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Abstract

The aim of this study was the comparative analysis of natural antioxidant derived from rosemary extract, mixed tocopherol, alpha tocopherol, Ascorbyl Palmitate with synthetic antioxidant (TBHQ) during deep fat frying. Palm oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant, and palm oil without any added antioxidant were used as positive controls. Thermo-oxidative transformations were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV) and TOTOX value were evaluated for effectiveness of the antioxidants to stabilize the palm oil during frying. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness for inhibition of palm oil degradation in deep-fried potato chips was: PRESOL 2207>TBHQ>Mixed tocopherol>ASP>Alpha Tocopherol>Control PO (P<0.05). Total polar compounds, free fatty acid and TOTOX values were significantly correlated with frying cycle (P<0.05). In terms of oil absorption, it was noticed that potato chips fried with rosemary extract had lower value of oil absorption as compared to all other antioxidants used in the study (P<0.05). Keywords: Natural antioxidant, rosemary, frying Cite this Article Navneet Singh Deora, Aastha Deswal, Sanjith Madhavan, et al. Comparative Analysis of Natural vs. Synthetic Antioxidant during Deep-Fat Frying of Potato Chips. Research & Reviews: Journal of Food Science and Technology . 2015; 4(2): 1–12p.

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The aim of this study was the comparative analysis of natural antioxidant derived from rosemary extract, mixed tocopherol, alpha tocopherol, Ascorbyl Palmitate with synthetic antioxidant (TBHQ) during deep fat frying. Palm oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant, and palm oil without any added antioxidant were used as positive controls. Thermo-oxidative transformations were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV) and TOTOX value were evaluated for effectiveness of the antioxidants to stabilize the palm oil during frying. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness for inhibition of palm oil degradation in deep-fried potato chips was: PRESOL 2207>TBHQ>Mixed tocopherol>ASP>Alpha Tocopherol>Control PO (P<0.05). Total polar compounds, free fatty acid and TOTOX values were significantly correlated with frying cycle (P<0.05). In terms of oil absorption, it was noticed that potato chips fried with rosemary extract had lower value of oil absorption as compared to all other antioxidants used in the study (P<0.05). Keywords: Natural antioxidant, rosemary, frying Cite this Article Navneet Singh Deora, Aastha Deswal, Sanjith Madhavan, et al. Comparative Analysis of Natural vs. Synthetic Antioxidant during Deep-Fat Frying of Potato Chips. Research & Reviews: Journal of Food Science and Technology . 2015; 4(2): 1–12p.

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Available abstract

The aim of this study was the comparative analysis of natural antioxidant derived from rosemary extract, mixed tocopherol, alpha tocopherol, Ascorbyl Palmitate with synthetic antioxidant (TBHQ) during deep fat frying. Palm oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant, and palm oil without any added antioxidant were used as positive controls. Thermo-oxidative transformations were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV) and TOTOX value were evaluated for effectiveness of the antioxidants to stabilize the palm oil during frying. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness for inhibition of palm oil degradation in deep-fried potato chips was: PRESOL 2207>TBHQ>Mixed tocopherol>ASP>Alpha Tocopherol>Control PO (P<0.05). Total polar compounds, free fatty acid and TOTOX values were significantly correlated with frying cycle (P<0.05). In terms of oil absorption, it was noticed that potato chips fried with rosemary extract had lower value of oil absorption as compared to all other antioxidants used in the study (P<0.05). Keywords: Natural antioxidant, rosemary, frying Cite this Article Navneet Singh Deora, Aastha Deswal, Sanjith Madhavan, et al. Comparative Analysis of Natural vs. Synthetic Antioxidant during Deep-Fat Frying of Potato Chips. Research & Reviews: Journal of Food Science and Technology . 2015; 4(2): 1–12p.

Key concepts: Antioxidant, Deep frying, Food science, Chemistry, Peroxide value, Palm oil, French fries, Organic chemistry

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