Frying stability of canola oil supplemented with ultrasound‐assisted extraction of Teucrium polium,Food Science & Nutrition

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Frying stability of canola oil supplemented with ultrasound‐assisted extraction of Teucrium polium
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-20 , DOI: 10.1002/fsn3.1405
Yegane Asadi ₁ , Reza Farahmandfar ₁

Affiliation

In this study, antioxidant activity and protective effects of Teucrium polium extract in stabilizing of canola oil during frying were tested and compared to synthetic antioxidant, BHA. Total phenolic, α‐tocopherol, flavonoid, and condensed tannin content of Teucrium polium extracted by ethanol ultrasound‐assisted were 60.90 mg/g, 103.66 μg/ml, 4.36 mg/g, and 3.77 mg/g, respectively. Moreover, IC₅₀ of the extract was 924.21 ppm. Canola oil samples containing 200, 600, and 1,000 ppm of the extract were heated at 180˚C for 30 hr and compared with BHA. Progress of oil oxidation was determined by measuring their peroxide value (PV), acid value (AV), iodine value (IV), carbonyl value (CV), color index (CI), conjugated diene value, and total polar compounds (TPC). The results showed that the extract was capable of retarding oil oxidation and deterioration significantly (p < .05) at all concentrations during frying. So, Teucrium polium extract can be used as natural antioxidant to retard oil oxidation.

中文翻译：

超声辅助提取 Teucrium polium 的菜籽油的煎炸稳定性

在这项研究中，测试了Teucrium polium提取物在煎炸过程中稳定菜籽油的抗氧化活性和保护作用，并与合成抗氧化剂BHA进行了比较。乙醇超声辅助提取的黄芪中总酚、α-生育酚、黄酮和缩合单宁含量分别为60.90 mg/g、103.66 μg/ml、4.36 mg/g和3.77 mg/g。另外，提取物的IC ₅₀为924.21ppm。将含有 200、600 和 1,000 ppm 提取物的菜籽油样品在 180°C 下加热 30 小时，并与 BHA 进行比较。通过测量过氧化值（PV）、酸值（AV）、碘值（IV）、羰基值（CV）、颜色指数（CI）、共轭二烯值和总极性化合物（TPC）来确定油的氧化进度。结果表明，该提取物在煎炸过程中的所有浓度下均能够显着延缓油的氧化和变质 ( p < .05)。因此，钍提取物可作为天然抗氧化剂来延缓油脂氧化。

更新日期：2020-01-20

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