Oxidative Stability of Healthful Frying Oil Medium and Uptake of Inherent Nutraceuticals During Deep Frying

摘要

Four healthful frying oil mediums have been formulated using sunflower (FOB-I),groundnut (FOB-II),mustard (FOB-III),and palm olein (FOB-IV) oils as base oils,and fortified with rice bran and crude sesame oils separately in the ratio of 60:20:20 (by vol). Oxidative stabilities have been ascertained by deep-frying potato bajji (potato slices sandwiched with Bengal gram flour) continuously for 60 min for three cycles with a gap of 7 d each. The product had moisture between 12.8 and 16.0% and absorbed fat between 32.5 and 38.1%,making the oil media vulnerable to oxidation. The p-anisidine values for leftover FOB-I and FOB-IV ranged from 10.8 to 24.4 and from 1.5 to 10.7,respectively,indicating that the former was a less and the latter a more stable combination. Hydroperoxide and conjugated dienes were assessed by UV spectrometry at lambda_(max) 230 nm. The O.D. was maximal (1.4) for FOB-l samples for both leftover and absorbed oils for third-cycle experiments. That there was no absorbance for the FOB-MI and -IV samples indicated their absence. Estimation of oryzanol and sesamol in oil left over after deep frying and in the oil absorbed by the products indicated that distribution was equal and there was no loss of these active factors during deep frying. The study indicated that sunflower oil blend was the least stable and the palm olein blend was most stable.