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

WILEY-V C H VERLAG GMBH

Año: 2023

1438-7697

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.