Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant
Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effec...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2023/5984636 |
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| author | Chaimae Moufakkir Yassine Kharbach Mariam Tanghort Abdelilah Dassouli Adnane Remmal |
| author_facet | Chaimae Moufakkir Yassine Kharbach Mariam Tanghort Abdelilah Dassouli Adnane Remmal |
| author_sort | Chaimae Moufakkir |
| collection | DOAJ |
| description | Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effect of rosemary extract (ROE), known for its high antioxidant activity, in soybean oil used to fry breaded butterfly shrimp, by measuring the induction period with OXIPRES, total polar material (TPM), peroxide index (PI), and free fatty acids (FFA). This evaluation was performed in comparison with control oils without antioxidants. The results showed a significant difference between the oils according to the analyzed parameters, especially in the final hours of frying. The treatment of the oil with rosemary extract effectively delayed its oxidation, having lower levels in all the oxidation markers that were analyzed. It was also found that rosemary extract is able to reduce oil consumption by fried foods. Therefore, ROE ensures soybean oil a high stability against oxidation and a longer shelf life, making it a good natural alternative to synthetic antioxidants. |
| format | Article |
| id | doaj-art-eae792c3f4ce4493927c9d86d665a413 |
| institution | DOAJ |
| issn | 2314-5765 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-eae792c3f4ce4493927c9d86d665a4132025-08-20T03:06:23ZengWileyInternational Journal of Food Science2314-57652023-01-01202310.1155/2023/5984636Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary AntioxidantChaimae Moufakkir0Yassine Kharbach1Mariam Tanghort2Abdelilah Dassouli3Adnane Remmal4Biotechnology LaboratoryLaboratory of Applied ChemistryBiotechnology LaboratoryBiotechnology LaboratoryBiotechnology LaboratoryFried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effect of rosemary extract (ROE), known for its high antioxidant activity, in soybean oil used to fry breaded butterfly shrimp, by measuring the induction period with OXIPRES, total polar material (TPM), peroxide index (PI), and free fatty acids (FFA). This evaluation was performed in comparison with control oils without antioxidants. The results showed a significant difference between the oils according to the analyzed parameters, especially in the final hours of frying. The treatment of the oil with rosemary extract effectively delayed its oxidation, having lower levels in all the oxidation markers that were analyzed. It was also found that rosemary extract is able to reduce oil consumption by fried foods. Therefore, ROE ensures soybean oil a high stability against oxidation and a longer shelf life, making it a good natural alternative to synthetic antioxidants.http://dx.doi.org/10.1155/2023/5984636 |
| spellingShingle | Chaimae Moufakkir Yassine Kharbach Mariam Tanghort Abdelilah Dassouli Adnane Remmal Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant International Journal of Food Science |
| title | Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant |
| title_full | Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant |
| title_fullStr | Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant |
| title_full_unstemmed | Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant |
| title_short | Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant |
| title_sort | preserving soybean oil for the frying of breaded butterfly shrimp using natural rosemary antioxidant |
| url | http://dx.doi.org/10.1155/2023/5984636 |
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