Assefa Daniel, Dessalegn Engida, Abegaz Kebede
Department of Chemistry, College of Natural and Computational Sciences, Dilla University, Dilla, Ethiopia.
Department of Chemistry, Hawassa College of Teacher Education, Hawassa, Ethiopia.
Heliyon. 2024 Aug 26;10(17):e36868. doi: 10.1016/j.heliyon.2024.e36868. eCollection 2024 Sep 15.
Fried food safety and quality are crucial concerns for consumers and the food industry due to the deterioration of oil quality and the loss of sensory properties during repeated frying. The current study investigated the use of leaf extracts from endemic dietary herbs: kesse ( var. adoensis), koseret ( var. koseret), and tosign ( Ronninger) to enhance oil quality during the repeated frying of potato chips. The analysis of various parameters, including free fatty acids (FFA), iodine value (IV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS), viscosity, and color (L*, a*, and b*), was conducted after every 5th frying cycle to assess oil quality. The results revealed significant (p < 0.05) decreases in deterioration markers for oils treated with herb extracts compared to the control oils. Specifically, after 20 frying cycles, oils treated with the dietary herb extracts exhibited lower percentage of FFA (0.63-1.05), IV (51.7-46.7), PV (6.69-7.68), and TBARS (50.27-56.08) compared to the control. The herb-treated oils also maintained lower FFA, PV, and TBARS values throughout the frying cycles and reduced viscosity, while IV gradually decreased. Furthermore, the L* value decreased gradually, and a* and b* values increased as the number of frying cycles increased. The herb extracts provided better protection against degradation compounds compared to BHT-treated and control oils, which was attributed to their lower FFA and PV. Sensory analysis indicated that potato chips fried in kesse extract-treated oil were the most preferred, followed by those treated with tosign extract. These findings highlight the potential application of herb extracts to increasing oil stability during repeated frying cycles, which add value at the interface between culinary excellence and health perspectives. Natural antioxidants from endemic herbs can maintain oil quality, reduce harmful compounds, and enhance the sensory properties of fried foods, making them a promising alternative to synthetic antioxidants.
由于在反复油炸过程中油质恶化和感官特性丧失，油炸食品的安全性和质量是消费者和食品行业至关重要的关注点。当前的研究调查了当地食用草本植物的叶提取物：kesse（adoensis变种）、koseret（koseret变种）和tosign（Ronninger）在薯片反复油炸过程中对提高油质的作用。在每5个油炸周期后，对包括游离脂肪酸（FFA）、碘值（IV）、过氧化值（PV）、硫代巴比妥酸反应物质（TBARS）、粘度和颜色（L*、a和b）等各种参数进行分析，以评估油质。结果显示，与对照油相比，用草本植物提取物处理的油的劣化指标显著（p<0.05）降低。具体而言，在20个油炸周期后，与对照相比，用食用草本植物提取物处理的油的FFA百分比（0.63 - 1.05）、IV（51.7 - 46.7）、PV（6.69 - 7.68）和TBARS（50.27 - 56.08）更低。经草本植物处理的油在整个油炸周期中还保持较低的FFA、PV和TBARS值，并降低了粘度，而IV逐渐下降。此外，随着油炸周期数增加，L值逐渐降低，a和b*值增加。与用BHT处理的油和对照油相比，草本植物提取物对降解化合物提供了更好地保护，这归因于其较低的FFA和PV。感官分析表明，用kesse提取物处理的油中炸出的薯片最受青睐，其次是用tosign提取物处理的薯片。这些发现突出了草本植物提取物在反复油炸周期中提高油稳定性的潜在应用，这在烹饪卓越性和健康视角之间的界面上增加了价值。当地草本植物中的天然抗氧化剂可以保持油质，减少有害化合物，并增强油炸食品的感官特性，使其成为合成抗氧化剂的有前途的替代品。
