Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying

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• 作者：Paula Jimé ; nez^a ; ^{paulajimenez@med.uchile.cl} ; Paula Garcí ; a^a ; André ; s Bustamante^b ; André ; s Barriga^c ; Paz Robert^d
• 关键词：Olive leaf ; Avocado leaf ; Thermal stability ; Frying ; Antioxidants
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：123-129
• 全文大小：606 K
• 卷排序：221

文摘

The main phenolic compound in AHE was B-type trimer procyanidin. OHE or AHE addition to edible oils increased tocopherols retention during frying. Addition of OHE to frying oils decreased the formation of polar compounds. Addition of OHE to frying oil could improved its thermal stability. OHE could be a potential natural antioxidant for food applications.