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| Effects of two natural antioxidants on frying performance of rice bran oil |
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| DOI： |
| KeyWord:rice bran oil natural antioxidant rosemary extract tea polyphenols frying performance |
| FundProject: |
| Author Name | Affiliation | | LI Hengbin1, GAO Pan1,2,3, JIANG Xiaoming3,4, CHEN Yu1,
ZHONG Wu1,2,3, HU Chuanrong1,2, HE Dongping1,2,3 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan
430023, China
3.Key Laboratory of Edible Oil Quality and Safety for State Market Regulation,
Wuhan 430012, China
4.Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China |
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| Abstract: |
| Abstract： In order to select the suitable natural antioxidants for rice bran oil frying, the dosages of tea polyphenols and rosemary extract were selected, and the changes of physicochemical indicators, nutrients, and harmful substances in rice bran oil during the 30 h of frying process were analyzed. The results showed that the optimal dosage of tea polyphenols and rosemary extract was 200 mg/kg, and the oxidation induction time was longer than that without natural antioxidants (1.50 h). During the frying, the increase in acid value of rice bran oil with rosemary extract was the lowest (30 h, 0.64 mgKOH/g), and the time for polar components to reach the frying oil waste standard of 27% was the longest (23 h). The maximum peroxide value of rice bran oil with tea polyphenols was lower (6.12 mmol/kg). After frying, the α-tocopherol (18 h, 17.66%) and oryzanol (24 h, 93.24%) retention rates of rice bran oil with rosemary extract were the highest. In addition, tea polyphenols could effectively reduce the generation of trans fatty acids, while rosemary extract had a better inhibitory effect on BaP generation. Adding natural antioxidants could significantly enhance the stability of fatty acids. The effect of two natural antioxidants on the change of 3-MCPD ester content in rice bran oil was not significant. Considering the frying effect and cost comprehensively, the rice bran oil added with rosemary extract has more advantages in frying performance. |
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