Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 80, Issue 6, Pages 579-583Publisher
AMER OIL CHEMISTS SOC A O C S PRESS
DOI: 10.1007/s11746-003-0741-x
Keywords
antioxidants; frying; induction period; potato chips; rosemary extract
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The effect of using a rosemary extract on the stability of oil used for frying potato chips has been evaluated. Sliced potatoes were fried intermittently in soybean oil containing a natural extract from rosemary. The conditions used for frying were 185degreesC for 90 s. Two separate experiments, with and without replenishment of oil, were carried out. Oil samples were taken each day , not only from the frying pans but also by extraction with hexane from the chips. Changes in the induction period of the oil samples (Rancimat method) were determined. The induction period decreased as frying progressed. The reduction in the induction period was higher in the oil free of rosemary extract, and the chips were much darker in color. The oil containing the extract showed greater antioxidant activity, and reduced darkening and rancidity of the oil. Potato chips fried in the oil with added rosemary extract were more acceptable than chips fried in oil containing no extract until the last frying. The free radical scavenging activity of rosemary, extract in comparison to other natural antioxidants was also determined by the reduction of O-2(.-) in a hypoxanthine/xanthine oxidase system.
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