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Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature

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Abstract

The effect of several natural and synthetic antioxidants to retard the formation of polar compounds and thermo-oxidation at prolonged frying temperatures was studied. Antioxidants, including butyl hydroxyl toluene (BHT), ter-butyl hydroxyquinone (TBHQ), α- and γ-tocopherols, tocopherol mixture (α, β, γ and δ), sesamol, β-sitosterol, β-sitostanol, γ-oryzanol, curcumin, rosemary extract and sucrose acetate isobutyrate (SAIB) were tested in refined soybean oil without added any additives recovered from refinery. Rosemary extract and SAIB were showed a considerable effect on both polar compound formation and secondary oxidation. These compounds increased the oxidative stability of oil for more than 30 % compared to conventional synthetic antioxidants. Oils treated with SAIB showed higher color retention after 6 h heating compared to the oils added with BHT, TBHQ and tocopherols. Curcumin, sesamol and γ-oryzanol showed higher antioxidant potential compared to other antioxidants. Preliminary results obtained from this study have clearly demonstrated that SAIB and rosemary extracts are more commercially viable antioxidants to increase the stability of frying oils.

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Authors and Affiliations

  1. Agroprocessing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India

    Challa Ravi Kiran, Indu Sasidharan, D. R. Soban Kumar & A. Sundaresan

Authors
  1. Challa Ravi Kiran
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  2. Indu Sasidharan
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  3. D. R. Soban Kumar
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  4. A. Sundaresan
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Corresponding author

Correspondence to A. Sundaresan.

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Highlights

• The effect of several natural and synthetic antioxidants to retard the formation of polar compounds and thermo-oxidation at prolonged frying temperatures was studied.

• All antioxidants were tested in refined soybean oil without added any additives that was recovered from refinery.

• Rosemary extract and sucrose acetate isobutyrate (SAIB) were showed a considerable effect on both polar compound formation and secondary oxidation.

• Curcumin, sesamol and γ-oryzanol showed higher antioxidant potential compared to other synthetic antioxidants.

• SAIB and rosemary extracts are more commercially viable antioxidants to increase the stability of frying oils.

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Ravi Kiran, C., Sasidharan, I., Soban Kumar, D.R. et al. Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature. J Food Sci Technol 52, 5370–5375 (2015). https://doi.org/10.1007/s13197-015-1774-7

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  • DOI: https://doi.org/10.1007/s13197-015-1774-7

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