Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions

Abstract

The aim of this study was to improve the oxidative stability of soybean oil by using aromatic plants. Soybean oil flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) were subjected to heating for 24h at 180°C. The samples were analyzed every 6h for their total polar compounds, anisidine values, oxidative stability and polyphenols content. The tocopherols content was determined and volatile compounds were also analyzed. After 24h of heating, the incorporation of these plants using a maceration process reduced the polar compounds by 69% and 71% respectively, in ROS and THY compared to the control. Until 6h of heating, the ROS kept the greatest oxidative stability. The use of the two extracts preserves approximately 50% of the total tocopherols content until 18h for the rosemary and 24h for the thyme flavored oils. Volatile compounds known for their antioxidant activity were also detected in the formulated oils. Aromatic plants added to the soybean oil improved the overall acceptability of potato crisps (p<0.05) until the fifteenth frying.

Keywords: 1.8-Cineole (PubChem CID: 2758); Camphor (PubChem CID: 2537); Fried potato; Maceration; Oxidative stability; Rosemary; Soybean oil; Thyme; Thymol (PubChem CID: 6989); Tocopherols; p-Cymene (PubChem CID: 7463); α-Pinene (PubChem CID: 6654).