Oxidative stability of potato chips: Effect of frying oil type, temperature and antioxidants

Lolos, M; Oreopoulou, V; Tzia, C

dc.contributor.author	Lolos, M	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:15:02Z
dc.date.available	2014-03-01T01:15:02Z
dc.date.issued	1999	en
dc.identifier.issn	0022-5142	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13293
dc.subject	Antioxidants	en
dc.subject	Frying	en
dc.subject	Oxidation	en
dc.subject	Potato chips	en
dc.subject.classification	Agriculture, Multidisciplinary	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	antioxidant	en
dc.subject.other	oxidation	en
dc.subject.other	potato chip	en
dc.title	Oxidative stability of potato chips: Effect of frying oil type, temperature and antioxidants	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/(SICI)1097-0010(199908)79:11<1524::AID-JSFA401>3.0.CO;2-H	en
heal.identifier.secondary	http://dx.doi.org/10.1002/(SICI)1097-0010(199908)79:11<1524::AID-JSFA401>3.0.CO;2-H	en
heal.language	English	en
heal.publicationDate	1999	en
heal.abstract	The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, olive kernel oil and palmolein were used as frying media. The chips were packaged in metallized cellophane bags and incubated at 63 degrees C. At definite time intervals the absorbed oil was extracted and analyzed for peroxide value, Totox number and conjugated diene content. Olive kernel oil and palmolein absorbed into the chips showed better stability, whereas soybean oil presented the higher oxidation rate. Frying temperature (170, 180 or 190 degrees C) did not affect the oxidation rate during storage, with the exception of conjugated diene formation which was greater for chips fried at 190 degrees C. Ground oregano or oregano extract, obtained by petroleum ether extraction, were added to the chips as antioxidants. Both retarded significantly the oxidation rate of the oil absorbed into the chips, with results comparable to tertiary butylhydroquinone (TBHQ) during storage at 63 degrees C for 7 days; however TBHQ proved significantly more effective after that time. (C) 1999 Society of Chemical Industry.	en
heal.publisher	JOHN WILEY & SONS LTD	en
heal.journalName	Journal of the Science of Food and Agriculture	en
dc.identifier.doi	10.1002/(SICI)1097-0010(199908)79:11<1524::AID-JSFA401>3.0.CO;2-H	en
dc.identifier.isi	ISI:000082011400029	en
dc.identifier.volume	79	en
dc.identifier.issue	11	en
dc.identifier.spage	1524	en
dc.identifier.epage	1528	en