Use of rosemary extract in preventing oxidation during deep-fat frying of potato chips

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 6, 2003, Pages 579-583

  Lalas, Stavros ^a   Dourtoglou, Vassilis ^a  

^a UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Antioxidants; Frying; Induction period; Potato chips; Rosemary extract

Indexed keywords

ANTIOXIDANTS; COLOR; OXIDATION; REDUCTION; VEGETABLE OILS;

INDUCTION PERIOD;

FOOD PRODUCTS;

GLYCINE MAX; ROSMARINUS OFFICINALIS; SOLANUM TUBEROSUM;

EID: 0037777592     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0741-x     Document Type: Article

References (19)

1. Che Man, Y.B., and C.P. Tan, Effects of Natural and Synthetic Antioxidants on Changes in Refined, Bleached, and Deodorized Palm Olein During Deep-Fat Frying of Potato Chips, J. Am. Oil Chem. Soc. 76:331-340 (1999).
2. Tsaknis, J., V. Spiliotis, S. Lalas, V. Gergis, and V. Dourtoglou, Quality Changes of Moringa oleifera, Variety Mbololo of Kenya Seed Oil During Frying, Grasas Aceites 50:37-48 (1999).
3. Stevenson, S.G., M. Vaisey-Genser, and N.A.M. Eskin, Quality Control in the Use of Deep Frying Oils, J. Am. Oil Chem. Soc. 67:1102-1108 (1984).
4. Farag, R.S., A.Z.M.A. Badel, F.M. Hewedl, and G.S.A. El-Baroty, Antioxidant Activity of Some Spice Essential Oils on Linoleic Acid Oxidation in Aqueous Media, Ibid. 66:792-799 (1989).
5. Zhang, K.Q., Y.D. Bao, P. Wu, R.T. Rosen, and C.T Ho, Antioxidative Components of Tanshen (Salvia miltiorrhiza Bung), J. Agric. Food Chem. 38, 1194-1197 (1990).
6. Kim, S.Y., J.H. Kim, S.K. Kim, M.J. Oh, and M.Y. Jung, Antioxidant Activities of Selected Oriental Herb Extracts, J. Am. Oil Chem. Soc. 71:633-640 (1994).
7. Dewdney, P.A. and M.L. Meara, Natural Fat-Soluble Antioxidants, Sci. Tech. Surv. 96:1-34 (1977).
8. Watanabe, Y., and Y. Ayano, Antioxidative Activities of Distillated Water-Soluble and Ethanol-Soluble Fractions from Spices, J. Jpn. Soc. Food Nutr. 27:181-183 (1974).
9. Saito, Y., Y. Kymura, and T. Sakamoto, Studies on the Antioxidant Properties of Spices, J. Jpn. Soc. Food Nutr. 29:404-409 (1976).
10. Houlian, C., and C.T. Ho, Natural Antioxidants, in Flavor Chemistry of Fats and Oils, edited by D. Min and T. Smouse, American Oil Chemists' Society, Champaign, 1985, pp. 117-118.
11. Cuvelier, M.E., H. Richard, and C. Berset, Antioxidative Activity and Phenolic Composition of Pilot-Plant and Commercial Extracts of Sage and Rosemary, J. Am. Oil Chem. Soc. 73:645-652 (1996).
12. Chen, Q., H. Shi, and C.T. Ho, Effects of Rosemary Extracts and Major Constituents on Lipid Oxidation and Soybean Lipoxygenase Activity, Ibid. 69:999-1002 (1992).
13. Jaswir, I., and Y.B. Che Man, Use of Optimization of Natural Antioxidants in Refined, Bleached, and Deodorized Palm Olein During Repeated Deep-Fat Frying Using Response Surface Methodology, Ibid. 76:341-348 (1999).
14. Pokomy, J., Stabilization of Fats by Phenolic Antioxidants, Can. Inst. Food Tech. J. 4:68-74 (1971).
15. Kochhar, S.P., and J.B. Rossel, Detection, Estimation and Evaluation of Antioxidants, in Food Antioxidants, edited by B.J.F. Hudson, Applied Science, London, 1990, pp. 65-99.
16. El-Zeany, B.A., and S.Z. El-Khateeb, Oxidised Lipids-Proteins Browning Reactions. VIII. Antioxidant Activity of Reaction Products, Riv. Ital. Sostanze Grasse 59:463-466 (1982).
17. Elizable, B.E., F. Bressa, and M. Dalla Rosa, Antioxidative Action of Maillard Reaction Volatiles: Influence of Maillard Solution Browning Level, J. Am. Oil Chem. Soc. 69:331-334 (1992).
18. Läubli, M.W., and P. A Bruttel, Determination of the Oxidative Stability of Fats and Oils: Comparison Between the Active Oxygen Method (AOCS Cd 12-57) and the Rancimat Method, Ibid. 63:792-795 (1986).
19. Saint-Cricq de Gaulejac, N., C. Provost, and N. Vivas, Comparative Study of Polyphenol Scavenging Activities Assessed by Different Methods, J. Agri. Food Chem. 47:425-431 (1999).