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KMID : 0380620230550010075
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 1 p.75 ~ p.82
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Matrix effect of purple sweet potato powder on the oxidative stability of fried dough and oil
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Lee Ji-Yea
Surh Jeong-Hee
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Abstract
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This study investigated the food matrix effect of anthocyanin-containing purple sweet potato powder (PSPP) on the oxidative stability of food lipids during deep-frying. PSPP was incorporated into the dough at 0, 5, 15, and 25%, respectively, as an antioxidant source, and 55 batches were fried in soybean oils at 160°C. With PSPP addition, the hydroperoxide content and p-anisidine value of the fried dough and oils increased. Additionally, hydroperoxide content was lower and p-anisidine value was higher in PSPP-added samples than in those without PSPP during storage at 60°C for 4 months. These findings indicate that PSPP facilitated lipid oxidation of the dough and oils during deep-frying and the subsequent storage, presumably due to the pro-oxidative interaction of anthocyanin and transition metals released from PSPP. The results revealed that the oxidative stability of food lipids depended not on the specific antioxidant but on the interactive food matrix of the ingredient.
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KEYWORD
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purple sweet potato powder, deep-frying, oil, food matrix, oxidative stability
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