Antioxidant efficiency of oregano in frying and storage of fried products

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	2014-03-01T01:19:55Z
dc.date.available	2014-03-01T01:19:55Z
dc.date.issued	2004	en
dc.identifier.issn	1438-7697	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15765
dc.subject	Antioxidants	en
dc.subject	Chips stability	en
dc.subject	Frying	en
dc.subject	Oregano	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	alcohol	en
dc.subject.other	alkadiene	en
dc.subject.other	antioxidant	en
dc.subject.other	cotton seed oil	en
dc.subject.other	ether	en
dc.subject.other	oil	en
dc.subject.other	oregano extract	en
dc.subject.other	peroxide	en
dc.subject.other	petroleum ether	en
dc.subject.other	plant extract	en
dc.subject.other	triacylglycerol	en
dc.subject.other	unclassified drug	en
dc.subject.other	antioxidant activity	en
dc.subject.other	article	en
dc.subject.other	conjugation	en
dc.subject.other	derivatization	en
dc.subject.other	dimerization	en
dc.subject.other	extraction	en
dc.subject.other	food biotechnology	en
dc.subject.other	food processing	en
dc.subject.other	food storage	en
dc.subject.other	frying	en
dc.subject.other	hydrolysis	en
dc.subject.other	oregano	en
dc.subject.other	oxidation kinetics	en
dc.subject.other	polymerization	en
dc.subject.other	spice	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 in frying and storage of fried products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/ejlt.200400995	en
heal.identifier.secondary	http://dx.doi.org/10.1002/ejlt.200400995	en
heal.language	English	en
heal.publicationDate	2004	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 products was studied. The ground spice or an ethanol-derived extract was added to the oil before frying. The results showed that both additives decreased the rates of accumulation of conjugated dienes, polar compounds, polymerized triacylglycerols, dimeric triacylglycerols and the p-anisidine value of the frying oil, while the hydrolytic compounds were not affected. The major decrease was observed in the accumulation of polymerized and dimeric triacylglycerols. The storage stability of the produced chips was estimated by the rate of increase of the peroxide value and of the conjugated dienes in the oil absorbed by them. Both rates were depressed when oregano was added to the frying oil, with the protective action of oregano extract being considerably greater than that of ground oregano. The protective action of oregano extracts obtained by successive extractions with petroleum ether (PE), diethyl ether (EE) and ethanol (EtOH) and added to the chips after frying was also examined. The results showed that the EE and EtOH extracts were very effective against oxidative deterioration.	en
heal.publisher	WILEY-V C H VERLAG GMBH	en
heal.journalName	European Journal of Lipid Science and Technology	en
dc.identifier.doi	10.1002/ejlt.200400995	en
dc.identifier.isi	ISI:000225730000006	en
dc.identifier.volume	106	en
dc.identifier.issue	11	en
dc.identifier.spage	746	en
dc.identifier.epage	751	en