Antioxidant efficiency of oregano during frying and storage of potato chips

Houhoula, DP; Oreopoulou, V; Tzia, C

dc.contributor.author	Houhoula, DP	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:18:40Z
dc.date.available	2014-03-01T01:18:40Z
dc.date.issued	2003	en
dc.identifier.issn	0022-5142	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15145
dc.subject	Antioxidant efficiency	en
dc.subject	Cottonseed oil	en
dc.subject	Fried potato chips	en
dc.subject	Oregano	en
dc.subject	Oxidative stability	en
dc.subject	Storage stability	en
dc.subject.classification	Agriculture, Multidisciplinary	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	food industry	en
dc.subject.other	Gossypium hirsutum	en
dc.subject.other	Micropus	en
dc.subject.other	Origanum vulgare	en
dc.subject.other	Solanum tuberosum	en
dc.title	Antioxidant efficiency of oregano during frying and storage of potato chips	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/jsfa.1567	en
heal.identifier.secondary	http://dx.doi.org/10.1002/jsfa.1567	en
heal.language	English	en
heal.publicationDate	2003	en
heal.abstract	The effect of oregano on the oxidative stability of cottonseed oil during frying of potato chips and on the storage stability of the produced chips was studied. The ground spice or an ethanol-derived extract thereof was added to the oil at a concentration of 2 gl(-1) (dry basis) before frying. The results showed that both ground oregano and its ethanol-derived extract decreased the rates of accumulation of conjugated dienes, polar compounds, polymerised triglycerides, dimeric triglycerides as well as panisidine value (p-AV) of the frying oil. The major decrease was observed in the accumulation of polymerised and dimeric triglycerides. The accumulation of oxidised triglycerides showed a low decrease with the addition of oregano, while the hydrolytic compounds formed during frying were not affected. No significant difference (at 95% significance level) between ground oregano and its ethanol-derived extract was observed. The storage stability of potato chips removed from the fryer at various time intervals was estimated by the rates of increase in peroxide value and conjugated dienes of the oil absorbed in the chips. Both rates were depressed when oregano was added to the frying oil; the protective action of oregano extract was considerably greater (at 95% significance level) than that of ground oregano. (C) 2003 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/jsfa.1567	en
dc.identifier.isi	ISI:000186214500015	en
dc.identifier.volume	83	en
dc.identifier.issue	14	en
dc.identifier.spage	1499	en
dc.identifier.epage	1503	en