Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

Chaimae Moufakkir; Yassine Kharbach; Mariam Tanghort; Abdelilah Dassouli; Adnane Remmal

doi:10.1155/2023/5984636

Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

Int J Food Sci. 2023 Mar 24:2023:5984636. doi: 10.1155/2023/5984636. eCollection 2023.

Authors

Chaimae Moufakkir¹, Yassine Kharbach², Mariam Tanghort¹, Abdelilah Dassouli¹, Adnane Remmal¹

Affiliations

¹ Biotechnology Laboratory, Faculty of Science Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, P.O. Box 1796, Fez 30050, Morocco.
² Laboratory of Applied Chemistry, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, P.O. Box 2202, Fez M-30050, Morocco.

Abstract

Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effect of rosemary extract (ROE), known for its high antioxidant activity, in soybean oil used to fry breaded butterfly shrimp, by measuring the induction period with OXIPRES, total polar material (TPM), peroxide index (PI), and free fatty acids (FFA). This evaluation was performed in comparison with control oils without antioxidants. The results showed a significant difference between the oils according to the analyzed parameters, especially in the final hours of frying. The treatment of the oil with rosemary extract effectively delayed its oxidation, having lower levels in all the oxidation markers that were analyzed. It was also found that rosemary extract is able to reduce oil consumption by fried foods. Therefore, ROE ensures soybean oil a high stability against oxidation and a longer shelf life, making it a good natural alternative to synthetic antioxidants.