Clean label products with natural antioxidants have always attracted great attention due to healthy benefits. In this study, the stability of palm olein oil with various natural antioxidants (cedarwood, citronella, clove, nutmeg and rosemary oil) during the heat treatment was investigated; the acidic value, conjugated diene and triene content, peroxide value, thiobarbituric acid reactive substance value and instrumental color of the palm olein oil were analyzed. Sample with nutmeg oil exhibited the highest oxidation stability. In addition, the higher the nutmeg oil concentration, the better the prevention of oil oxidation during the heat treatment. During the repeated frying with corn extrudate, nutmeg oil concentration of 4 g/kg palm olein oil was able to prevent lipid degradation. The acidic and peroxide value of the palm olein oil in the fryer was statistically similar to that of the extracted oil from the fried extrudate. Nutmeg oil can be considered as a potential natural antioxidant for industrial frying of snack food products.

中文翻译：

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天然抗氧化剂对加热和油炸过程中棕榈油精品质的影响

具有健康抗氧化剂的带有天然抗氧化剂的清洁标签产品一直备受关注。在这项研究中，研究了棕榈精油与各种天然抗氧化剂（雪松，香茅，丁香，肉豆蔻和迷迭香油）在热处理过程中的稳定性；分析了棕榈油精油的酸值，共轭二烯和三烯含量，过氧化物值，硫代巴比妥酸反应物值和仪器颜色。肉豆蔻油样品具有最高的氧化稳定性。另外，肉豆蔻油的浓度越高，热处理过程中防止油氧化的效果越好。在用玉米挤出物反复油炸期间，肉豆蔻油浓度为4 g / kg棕榈油精油能够防止脂质降解。油炸锅中棕榈油精油的酸和过氧化物值在统计上类似于从油炸挤出物中提取的油的酸和过氧化物值。肉豆蔻油可被视为潜在的天然抗氧化剂，可用于油炸休闲食品。