Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract

K.S.M. Hammad; M.M. Elkharsa; M.M.A. El-Nikeety; S.A.S. Hallabo

doi:10.3989/gya.1105222

Autores/as

K.S.M. Hammad Food Science Dep., Faculty of Agriculture, Cairo University https://orcid.org/0000-0003-4983-7920
M.M. Elkharsa Food Science Dep., Faculty of Agriculture, Cairo University https://orcid.org/0000-0003-0908-7934
M.M.A. El-Nikeety Food Science Dep., Faculty of Agriculture, Cairo University https://orcid.org/0000-0002-7645-8080
S.A.S. Hallabo Food Science Dep., Faculty of Agriculture, Cairo University https://orcid.org/0000-0001-8829-6894

DOI:

https://doi.org/10.3989/gya.1105222

Palabras clave:

Aceite de fritura, Calidad del aceite de fritura, Convolvulus arvensis, Espectroscopia FTIR, Microencapsulación

Resumen

En esta investigación se optimizó la extracción de polifenoles de hojas de Convolvulus arvensis (CA) utilizando etanol (80%) en las relaciones planta/solvente y tiempos de extracción entre 1/10 y 1/30 (p/v) y entre 20 y 120 min, respectivamente. El extracto con mayor contenido en polifenoles se obtuvo con una relación 1/30 durante 90 min. El extracto anterior en forma liofilizada (LyCAE) o encapsulada (EnCAE) se evaluó como antioxidante a 120 ppm durante el proceso de fritura utilizando aceite de girasol, en comparación con TBHQ. Los índices de calidad del aceite para freír, incluidos el índice de refracción, punto de humo, índice de acidez, índice de anisidina, compuestos polares y poliméricos, se monitorearon a lo largo de los tiempos de fritura. Se utilizó espectroscopia FTIR para investigar los cambios en el contenido de ácidos grasos trans, hidroperóxidos y aldehídos. Los resultados mostraron que el extracto fenólico, especialmente en forma de EnCAE, mostró una actividad antioxidante superior al TBHQ, lo que condujo a la utilización de este extracto fenólico como antioxidante en los aceites para freír.

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Citas

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