Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
作者： Gabriel Abraham Cardoso-Ugarte , C. Christian Morlán-Palmas , María Elena Sosa-Morales
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摘要: The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) evaluate their effect on fat oxidation/degradation during repeated French fries at 180 °C. A higher oxidative stability index detected for PO with 200 ppm. Both showed lower p-anisidine values than without after 5 d frying. Addition ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, addition improved performance fries. Practical Application The successful results shown this study are useful manufacturers oils. Oils/fats could be low natural order extend use restaurants fast-food services, which produce large amounts fried foods daily. Getting better characteristics medium, producers would optimize operational time costs.
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