Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca

Al-Bandak, G; Oreopoulou, V

dc.contributor.author	Al-Bandak, G	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:35:52Z
dc.date.available	2014-03-01T01:35:52Z
dc.date.issued	2011	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/21230
dc.subject	Antioxidant effect	en
dc.subject	Cookies	en
dc.subject	Deep frying	en
dc.subject	Majorana syriaca	en
dc.subject	Potato chips	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Antioxidant effect	en
dc.subject.other	Cookies	en
dc.subject.other	Deep frying	en
dc.subject.other	Majorana	en
dc.subject.other	Potato chips	en
dc.subject.other	Esters	en
dc.subject.other	Olefins	en
dc.subject.other	Oxidation	en
dc.subject.other	Petroleum refining	en
dc.subject.other	Vegetable oils	en
dc.subject.other	High energy physics	en
dc.subject.other	Majorana	en
dc.subject.other	Solanum tuberosum	en
dc.subject.other	Zea mays	en
dc.title	Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2010.02484.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.2010.02484.x	en
heal.language	English	en
heal.publicationDate	2011	en
heal.abstract	This study evaluates the antioxidant effectiveness of a natural extract obtained from Majorana syriaca in fried and baked foods. Majorana syriaca was extracted with ethyl acetate (yield 129 g kg-1, dry basis) and the extract was added to refined corn oil at a concentration of 500 ppm. The oil was used in deep frying of potato chips at 185 °C and in making baked cookies. Potato chips and cookies were further subjected to accelerated oxidation at 70 °C. The protection of the frying oil was moderate as indicated by the polar content and conjugated dienes (CD) measurements, however, a remarkable improvement of the oxidative stability of the fried chips was observed through the decrease of peroxide value (PV) and CD by 59-72% and 51-79%, respectively, compared to samples with no additive. Also, the PV and CD of cookies decreased by 79% and 72%, respectively. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.	en
heal.publisher	WILEY-BLACKWELL PUBLISHING, INC	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1111/j.1365-2621.2010.02484.x	en
dc.identifier.isi	ISI:000286145300011	en
dc.identifier.volume	46	en
dc.identifier.issue	2	en
dc.identifier.spage	290	en
dc.identifier.epage	296	en