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Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose


Oleoresin sage (Salvia officinalis) (SAG) (200–1500 mg kg−1), ascorbyl palmitate (AP) (100–300 mg kg−1) and TBHQ (200 mg kg−1) were assessed for delaying the thermo‐oxidation in sunflower oil (SO) during 18 h of frying (180 °C). Electronic nose compared the global aroma fingerprints of potato chips fried in oils. The chemical rancidity indices viz., fatty acids, total polar compounds (TPC), altered triglycerides (dimers, polymers, oxidised monomers, diglycerides), free fatty acids, conjugated dienes and induction periods were monitored along with physical indices viz., viscosity and colour. SOSAG+AP (1309.62 + 270.71 mg kg−1) outperformed SOTBHQ by preserving polyunsaturated fatty acids (60.48% vs. 56.23%), retarding TPCs (28.16% vs. 29.91%), triglyceride dimers (90.24 vs. 95.82 mg g−1) and polymers (25.40 vs. 26.98 mg g−1) concomitantly extending the oil disposal time (basis 25% TPC) (15.9 vs. 14.7 h). The postfrying viscosity, colour values and global aroma fingerprints of fried chips indicate a close match between SOSAG+AP and SOTBHQ.

Thermal stability assessment of sunflower oil by altered triglycerides and e‐nose.

Authors:   Sneha Sehwag, Rohit Upadhyay, Hari N. Mishra
Journal:   International Journal of Food Science & Technology
Year:   2017
Pages:   n/a
DOI:   10.1111/ijfs.13698
Publication date:   22-Dec-2017
Facts, background information, dossiers
  • SAG
  • polyunsaturated fatty acids
  • polymers
  • oils
  • monomers
  • free fatty acids
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