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Easily accessible, natural polyphenols were used to stabilize the corn oil degradation during repeated use of deep frying and heating. Degradation of edible oil quality is directly related to loss of nutritional value, taste and flavor of products. Effect of crude extract (CE), neutral fraction (NF) and acidic fraction (AF) of Camellia sinensis (green tea), gallic acid (GA), catechin (Ctch.) and quercetin (Qt.) were analyzed during repeated frying and heating of corn oil at 180°C up to 24 hours (144 batches) on oil stability index (OSI), acrolein (ACR) and trans fatty acids (TFA). All polyphenols reduced the formation of ACR and TFA in comparison with the control sample measured at 4 hours interval. The oil stability index (OSI) was also elevated by all polyphenols. The order of the highest activity as an antioxidant in OSI and ACR was CE > GA > Ctch.> NF > Qt.>AF. The sequence of activity as anti-isomer (reduce trans isomerization) was NF>Qt.>GA>CE>AF. Potatoes accelerated the formation of ACR and TFA during deep frying of corn oil when compared with oven heated corn oil.
H. Sheikh. (2021) EFFECT OF ADDING POLYPHENOLIC FRACTIONS ON THE ACROLEIN AND TRANS FATTY ACID CONTENTS DURING DEEP FRYING AND HEATING OF CORN OIL, Pakistan Journal of Agricultural Sciences, Volume 58, Issue 3.
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