Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

LÓPEZ, PALOMA LUCÍA; JUNCOS, NICOLLE STEFANI; GROSSO, NELSON RUBÉN; OLMEDO, RUBÉN HORACIO

European Journal of Lipid Science and Technology

John Wiley and Sons Inc

Año: 2023 vol. 126

The aim is to evaluate the antioxidant efficiency of oregano essential oils (OEOs) andhops essential oils (HEOs) in a deep frying process of high-oleic peanuts in high-oleicpeanut oil. There is no information available regarding the antioxidant behavior in deepfrying. A combined vegetable oil/food system with high levels of lipids is susceptibleto oxidation. High-oleic peanut oil and high-oleic peanuts are susceptible to oxidationinvolved in frying. The antioxidant effect of HEO and OEO was proved in frying peanutprocess (170◦C) in peanut oil enriched at 0.02% p/p and compared with butylatedhydroxytoluene (BHT) (0.02%) and control (without additives) during 8 h. Chemicaloxidation indicators and volatile compounds were measured. 2,5-Dimethylpyrazine(2,5-DMP) and descriptive sensory analysis were measured in fried peanuts. High-oleicpeanut and oil are very stable in a frying process. OEOs and HEOs protected againstthe deterioration of the high-oleic peanut oil: Peroxide value was 3.7, 2.8, 3.1, and1.3 meq O2 kg−1 for control, BHT, HOP, and OEO, respectively. The addition of essen-tial oils (EO) maintained the 2,5-DMP in the fried peanuts. The use of EO of oreganoand hop improves the stability of high-oleic frying oil.Practical Application: Deep frying processes generate the deterioration of the vegetableoils used for cooking food. This deterioration reduces the shelf life of the frying oiland the quality of the food, even generating compounds that are toxic to the healthof consumers. Antioxidants are used as measures that can help to reduce spoilage, butsynthetics are being questioned. Natural products offer an alternative and essentialoils, due to their high hydrophobic interaction with the oils, generate a strong inter-action, remaining in the frying oil for its protection even at high-temperature thermalprocesses. This alternative is a possibility because of the protection it generates in thedeep frying process.