Silia Boukandoul1,2, Carla Sp Santos2, Susana Casal2, Farid Zaidi1. 1. Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria. 2. LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal.
Abstract
BACKGROUND: Blending Moringa oleifera oil (MOO) with other oils of recognized lower stability under prolonged frying results in oxidation delay. The present study aimed to detail the probable molecular interactions supporting these observations, using a small amount of MOO (20%) and sunflower oil (SFO; 80%) under domestic deep-frying conditions (intermittent frying of fresh potatoes, 180 °C, 2 × 90 min day-1 , 5 days). RESULTS: Blending 20% MOO with SFO resulted in a significantly lower formation of polymers (<43 to 85%) and oxidized triglycerides (<20 to 60%), a 25-60% reduction in p-anisidine value and total volatile aldehydes, particularly alkadienals, and a better performance than the one predicted from the oils' mass ratio. Blending was particularly effective in vitamin E and antioxidant activity preservation, probably from interaction with some MOO components such as sterols and vitamin E, while carotenoids and phenolics do not seem to be implicated. CONCLUSIONS: These results provide an interesting use for MOO, improving the thermo-oxidative performance of SFO while providing nutritional benefits and lowering the formation of toxic compounds during prolonged deep-frying.
BACKGROUND: Blending Moringa oleifera oil (MOO) with other oils of recognized lower stability under prolonged frying results in oxidation delay. The present study aimed to detail the probable molecular interactions supporting these observations, using a small amount of MOO (20%) and sunflower oil (SFO; 80%) under domestic deep-frying conditions (intermittent frying of fresh potatoes, 180 °C, 2 × 90 min day-1 , 5 days). RESULTS: Blending 20% MOO with SFO resulted in a significantly lower formation of polymers (<43 to 85%) and oxidized triglycerides (<20 to 60%), a 25-60% reduction in p-anisidine value and total volatile aldehydes, particularly alkadienals, and a better performance than the one predicted from the oils' mass ratio. Blending was particularly effective in vitamin E and antioxidant activity preservation, probably from interaction with some MOO components such as sterols and vitamin E, while carotenoids and phenolics do not seem to be implicated. CONCLUSIONS: These results provide an interesting use for MOO, improving the thermo-oxidative performance of SFO while providing nutritional benefits and lowering the formation of toxic compounds during prolonged deep-frying.