IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 4, Issue 1, January and February 2019, Page 21-35 PDF (238.77 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2019.174239 | ||||
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| Authors | ||||
| Sahar R. Abd El-Hady1; y.y. Shehab2; Awatif I. Ismail2; M.R. Nour El-Deen1 | ||||
| 1Food Sci. and Technology Dept., Fac. of Argic., Kafrelsheikh Univ., Kafrelsheikh, Egypt | ||||
| 2Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt . | ||||
| Abstract | ||||
| The present study was carried out to evalute the possibility of extraction of some natural antioxidative (phenolic compounds) from agro-industrial by-products (mango seed kernel, mango peel, onion skin and black rice bran) . The extracted phenolic compounds were tested as natural antioxidants using mixure of refined Sunflower 75% and soybean 25% oils after deep frying (170-180°C) of potato for 25 hours compare with synthetic antioxidants; Tetra butyled hydroxyl quinone (TBHQ) . The results indicated that methanolic extract gave the highest extract yield compared to the other solvent. Methanol exhibited the highest extraction ability for phenolic compound (6.54,5.40, 5.10 and 6.80 mg/gdw), for mango seed kernel, mango peel, onion skin and black rice bran extracts, respectively and also showed the strongest antioxidant activity of black rice bran extract activity owing to its high content of phenolic compounds. HPLC analysis for the total polyphenols extracted from agro-industrial by-products indicated Ferulic, p-coumaric and Caffeic acids were the major phenolic compounds presented and identified in black rice bran (164.3, 32.1, and 25.4 mg/100g, respectively); while Salicylic, Chtechin and Protocatechuic acids were the major phenolic compounds presented and identified in Mango seed kernel (60.7, 51.7 and 46.1 mg/100g respectively). peroxide value of blend oils without additives (control) was increased significantly (P ≤ 0.05) after 5 days of storage at 60° C meanwhile slowed increase was detected in samples with 200 ppm TBHQ and 400 ppm phenolic compounds extracted from agro-industrial by-products . Peroxide and TBA values of the frying blend oils increased significantly (P ≤ 0.05) with increasing frying time. Black rice bran extract was more effective as antioxidant than those of the other studied agro-industrial by-products at 400 ppm and TBHQ at 200 ppm. | ||||
| Keywords | ||||
| Mango seed kernel, mango peel, onion skin, black rice bran, phenolic compounds; antioxidant activity, oxidative stability | ||||
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