Continuous injection of water and antioxidants possible roles on oil quality during frying

Irena Peri, I. Sam Saguy*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Frying is an important process in cooking a wide spectrum of food products in homes, restaurants and the food industry due to the unique sensory characteristics of fried foods combined with a relatively lowcost operation. Due to health and nutritional concerns however, novel approaches are being sought to reduce oil uptake and minimize deleterious oil degradation. This study investigated the potential of utilizing water injection and as a vehicle for continuous delivery of one or a combination of antioxidants at different pH values. Selected antioxidants were tested during simulated frying at 180 °C by monitoring commercial canola oil quality indices.Water injection increased free fatty acids (FFA) during frying, while simultaneously enhancing oil stability as indicated by conjugated diene value, radical-scavenging activity and p-anisidine value. It was demonstrated as an effective carrier for continuous incorporation of antioxidant, which maintained a low concentration of FFA during deep-fat frying. Selection of buffer and/or neutralizing chemical and antioxidant is of high importance. Catechin had both antioxidant and prooxidant activities, highlighting the need for system optimization. The protective role of water injection could be significant for foodservice and restaurants where the frying oil is maintained idle at high temperatures for relatively long periods.

Original languageEnglish
Pages (from-to)919-925
Number of pages7
JournalLWT
Volume64
Issue number2
DOIs
StatePublished - 2015

Bibliographical note

Publisher Copyright:
© 2015 Elsevier Ltd.

Keywords

  • Catechin
  • Foodservice
  • Free fatty acid
  • p-Anisidine value
  • Radical-scavenging activity

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