Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend

• Type: Article in International Scientific Journal
• Date: 2019

Authors

Boukandoul, S (Author) Other; Santos, CSP (Author) Other; Susana Casal (Author) FFUP; Zaidi, F (Author) Other

Journal

Title: Journal of the Science of Food and Agriculture

Vol. 99

Pages: 5483-5490

ISSN: 0022-5142

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 7 Citations

Scopus - 6 Citations

Other information

Authenticus ID: P-00Q-PW2

DOI: 10.1002/jsfa.9809

Abstract (EN): Background Blending Moringa oleifera oil (MOO) with other oils of recognized lower stability under prolonged frying results in oxidation delay. The present study aimed to detail the probable molecular interactions supporting these observations, using a small amount of MOO (20%) and sunflower oil (SFO; 80%) under domestic deep-frying conditions (intermittent frying of fresh potatoes, 180 degrees C, 2 x 90 min day(-1), 5 days). Results Blending 20% MOO with SFO resulted in a significantly lower formation of polymers (<43 to 85%) and oxidized triglycerides (<20 to 60%), a 25-60% reduction in p-anisidine value and total volatile aldehydes, particularly alkadienals, and a better performance than the one predicted from the oils' mass ratio. Blending was particularly effective in vitamin E and antioxidant activity preservation, probably from interaction with some MOO components such as sterols and vitamin E, while carotenoids and phenolics do not seem to be implicated. Conclusions These results provide an interesting use for MOO, improving the thermo-oxidative performance of SFO while providing nutritional benefits and lowering the formation of toxic compounds during prolonged deep-frying. (c) 2019 Society of Chemical Industry

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8