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A non-extractable condensed-tannins fiber reduces thermal oxidation in oils at frying temperature

AutorSánchez-Muniz, F. J.; Botega, D. Z..; Lorenzo, Laura de; Marmesat, Susana ; Bastida, Sara; Pérez-Olleros, Lourdes; Ruiz-Roso, Baltasar
Fecha de publicación2007
CitaciónEuropean Journal of Lipid Science and Technology 109: 1218- 1225 (2007)
ResumenSeveral compounds presenting antioxidant properties have been tested in frying oils to delay thermal oxidation of the triglycerides containing unsaturated fatty acids. The present study was designed to evaluate, for the first time, the antioxidant and anti-polymerizing effects of addition of Exxenterol®, a denatured carob fiber very rich in non-extractable tannins, on olive oil (OO), sunflower oil (SO) and a homogeneous blend of both oils. Exxenterol was added to the three oils in amounts of 50, 250, 500 and 1000 mg/kg oil before heating. After 36 h of heating at 180 °C, there was a large and relevant increase of the polar material and the polymer contents, but tocopherol decreased to non-detectable levels in all three oils. Polar content, polymer and thermal oxidation formation (p ≤0.004) and tocopherol degradation (p ≤0.022) were significantly and dose-dependently inhibited by Exxenterol. Both polar material and polymer formation were inhibited (at least by 44%) in OO and SO and at least by 27% in the oil blend when 1000 mg/kg oil of this product was added. Small but detectable amounts of tocopherol were found in the oil blend containing 50 mg Exxenterol/kg. The results clearly show that this non-extractable tannin-rich fiber can be successfully employed as an additive to prolong oil shelf life at frying temperature. © 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Identificadoresdoi: 10.1002/ejlt.200700127
issn: 1438-7697
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