Anti-radical power gives insight into early lipid oxidation events during frying

W.A.M. Loon, J.P.H. Linssen, A. Legger, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

The aim of this research was to use anti-radical power (ARP) to study early lipid oxidation events during frying. The 2,2-diphenyl-1-picrylhydrazyl radical (DPPH¿) test was used to determine the ARP. As oil does not dissolve completely in methanol, which is generally used for the DPPH¿ test, butanol was used instead. Changing the solvent did not influence the value of the ARP. The decrease of the ARP highly correlated with the increase of the peroxide value for soybean oil heated at 110 °C (R2 = 0.99). Sensory analysis showed that rancidity of soybean oil and frying oil, heated at 180 °C, was perceived before the ARP decreased. Once the oil was perceived as rancid, the intensity of rancidity did not change significantly upon further heating. The ARP of soybean oil was found to decrease faster at 110 °C than at 180 °C, suggesting different mechanisms of radical formation. The total polar compounds of frying oil in which French fries were fried did not differ significantly from frying oil that was heated alone. However, frying of French fries caused more hydrolysis of the oil, while the ARP decreased faster when the oil was heated alone
Original languageEnglish
Pages (from-to)1446-1451
JournalJournal of the Science of Food and Agriculture
Volume86
Issue number10
DOIs
Publication statusPublished - 2006

Keywords

  • olive oil
  • antioxidant activity
  • vegetable-oils
  • fat
  • capacity
  • fractions
  • polar

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