食品加工および技術ジャーナル

概要

Investigation of the Effect of Olive Leaf and Clove Extracts Mixture on the Stability of Sunflower Oil During Repeated Deep Frying of Potatoes

Demirkoz AB, Karakas M and Bayramoglu P

In this study, in order to increase the stability of the sunflower oil; hazelnut oil, sesamol, olive oil, basil oil, black seed oil, olive leaf extract, clove extract, rosemary extract and thyme oleoresin were investigated. The blend of olive leaf extract and clove extract in hazelnut oil (M28) was chosen as the sample showing the highest antioxidant capacity during deep frying of potatoes. According to β-Carotene-Linoleic Acid assay system, the antioxidant capacities of M28 were measured as 61.52 ± 3.28% and 54.35 ± 1.19%, after 120 and 960 minutes, respectively. Similarly, the antioxidant capacities of hazelnut oil and BHA mixtures were detected as 67.64 ± 2.64% and 49.09 ± 1.55% for the same time intervals. Peroxide values showed that, after deep frying of potatoes in 190°C, oxidation time of the sunflower oil was enhanced by 20% after the donation of 15% of M28.