|
KMID : 1134820210500070732
|
|
Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 7 p.732 ~ p.741
|
|
|
Effect of Carrot Powder Coating on the Oxidative Stability of the Oils Used in Deep-Frying Croquette
|
|
Lee Ji-Yea
Surh Jeong-Hee
|
|
|
Abstract
|
|
|
|
To investigate the properties of antioxidant food ingredients that are effective in preventing oil oxidation during deep-frying, this study prepared deep-fried croquettes coated with either wheat flour (WF) or carrot powder (CP) and evaluated the oxidation of the resulting frying oils. As to the antioxidant characteristics of WF and CP, polar extracts from CP were appreciably higher in total reducing capacity and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity than those from WF, whereas there was no significant difference between them in the radical scavenging activity of non-polar extracts. With an increasing number of frying repetitions, the moisture content of the oils increased significantly, indicating the possible formation of association colloids in the oils. The hydroperoxide content was appreciably lower in the oils used for the CP-croquette, compared to those for the WF-croquette. This could be attributed to the higher antioxidant activity of the polar extracts from the CP. Due to the affinity of the polar antioxidants to the water inside the association colloids, the lipid radicals generated originally at the interface between association colloids and oil may have been rapidly scavenged. However, the p-anisidine value was not significantly different, presumably due to the higher amounts of transition metals in the CP. Thus, iron and copper present inside the association colloids may have facilitated the breakdown of the hydroperoxides into secondary oxidation products. These results demonstrated that polar antioxidants in food ingredients could play an important role in preventing the oxidation of non-polar oils during deep-frying, which is consistent with the ‘polar paradox’ theory.
|
|
|
KEYWORD
|
|
|
carrot, deep-frying, oil oxidation, association colloid, polar paradox
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|