Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1444 - 1444
Published: April 22, 2025
In the present study, methanolic extracts from rapeseed meal, an oil industry by-product, were treated with alkaline hydrolysis, acid and lyophilization to enhance their antioxidant features. Antioxidant activity (AA) of prepared meal was determined using three modified spectrophotometric methods: 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing power (FRAP) methods. The effect acid-hydrolyzed lyophilized extract (HLRME) at 200 ppm on properties refined heating 180 °C for 24 h French fries fried in it estimated. Moreover, total phenolic content (TPC) extracts, enriched oils before after thermo-degradation processes, analyzed. addition HLRME affected oxidation stability heated 8 daily 3 days by preventing increase peroxide values (PV), anisidine (p-AnV), TOTOX INTOX indexes, conjugated dienes (K232), polar material (TPM). However, thermal degradation generated similar amounts trienes (K268) non-supplemented supplemented oils. Fortified each cycle them revealed higher than those without HLRME. Results study suggest that HLRME, as a potential source natural antioxidants by-products, can prevent help improve quality fries.
Language: Английский