Comparing the frying stability of high oleic canola oil (Clearvalley 65) with the additions of rosemary extract and mixed tocopherols to the functions of cottonseed oil and Clearvalley 65 with TBHQ.

摘要

The purpose of this research study is to incorporate the addition of natural antioxidants, rosemary extract and mixed tocopherols, to a genetically modified oil of high oleic content to reduce the oxidative effects of frying. The natural antioxidants were added to Clear Valley 65 without any additional additives. The two other oils were cottonseed oil and Clear Valley 65 both with the synthetic antioxidant, TBHQ, added. Processed French fried were fried in each oil for a cumulative fry time of 65 hours. Oil samples were then evaluated using free fatty acid and p-anisidine tests. The natural antioxidants reduced the amount of free fatty acids, but not the amount of p-anisidine. The French fries were also sampled for sensory acceptability. The French fries from the natural antioxidants scored fairly equal to the French fries in the cottonseed oil.