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EFFECT OF PHENOLIC COMPOUNDS EXTRACT FROM SOME HERBS AND SPICES ON THE STABILITY OF PALM OIL DURING DEEP FRYING

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Last updated: 04 Jan 2025

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Abstract

Natural phenolic extracts from herbs and spices, namely Thyme (Thymus. Vulgairs), Marjoram (Origanum majorana) and Fennel (Foeniculum vulgare) were used as source of natural antioxidants to determine the stability refined, bleached and deodorized palm oil during deep of potato chip frying at 180° C for 12 hours . Results of Total Phenolic Compounds  (TPC) indicated that thyme extract have the highest total phenolic compounds represented 265.96 mg/g as Gallic acid in compare with marjoram and fennel extracts which  were 194.08 and 52.25 mg/g as Gallic acid respectively.  HPLC results indicated that some major phenolic compounds were fractionated and identified namely Catechien, Caffien and some phenolic acids such as  Ferrulic, P-Coumiric, Caffeic , Vanillic , Chlorogenic, Salsylic  and Synergic acids. Free Fatty Acid FFA% , peroxide value (PV) , P.Ansidine (p-A.V., Thiobarbituric acid (TBA), Iodine(IV)  Values and  Totox Number (TN)  were determined. The statistical analysis of  indicated a significant differences between untreated and treated palm oil during frying process up to 12 hours. Results of chemical changes revealed that palm oil treated with thyme and marjoram were more stable than the other oil samples treated with fennel during deep fat frying at 180° C for 12 hours.  Also, significant changes in different chemical parameters were observed between control palm oil and treated oil  with different phenolic extracts at the concentrates of 200 and 300 ppm during frying process.  So, Addition of Thyme and Marjoram phenolic extracts to palm oil improved the thermal stability and could extended the frying time in compare with Fennel  phenolic extract.      

DOI

10.21608/jpd.2010.42418

Keywords

Phenolic extracts and compounds, natural antioxidants from herbs & spices, frying process

Authors

First Name

Rania

Last Name

El-Gammal

MiddleName

-

Affiliation

Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt.

Email

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City

Mansoura

Orcid

-

First Name

AFAF-Haniem

Last Name

Ramadan

MiddleName

-

Affiliation

Home Economics Department, Faculty of Specific Education, Mansoura University, Mansoura, Egypt.

Email

-

City

Mansoura

Orcid

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Volume

15

Article Issue

3

Related Issue

6667

Issue Date

2010-08-01

Receive Date

2010-05-20

Publish Date

2010-08-01

Page Start

309

Page End

325

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 15_Issue 3_Pages 309-325.pdf

PDF . 487.5kB

Link

https://jpd.journals.ekb.eg/article_42418.html

Detail API

https://jpd.journals.ekb.eg/service?article_code=42418

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Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

MainTitle

EFFECT OF PHENOLIC COMPOUNDS EXTRACT FROM SOME HERBS AND SPICES ON THE STABILITY OF PALM OIL DURING DEEP FRYING

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Article

Created At

22 Jan 2023