Phenolic acids as antioxidants for frying
In this study, the potential of phenolic antioxidants to improve the frying performance of canola oil is explored [1465–1473]. Canola oil which was first treated to remove sterols and other minor components was used in order to evaluate the effect of the added phenolics including caffeic, dihydrocaffeic, gallic, vanillic, and ferulic acids, and ethyl ferulate. In addition, possible interactions of the added phenolics with endogenous antioxidants of canola oil were investigated in experiments where the phenolics were added together with the sterol or tocopherol fractions of canola oil. The phenolic antioxidants improved the stability of canola triacylglycerols during frying as judged by the formation of total polar components, 4-hydroxynonenal and volatile carbonyl compounds. In contrast to the endogenous canola tocopherols, canola sterols synergized with the added phenolics in protecting the frying oil, possibly through the formation of γ-oryzanols.
Aladedunye, F.A. and Przybylski, R. Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying. Eur. J. Lipid Sci. Technol. 2011, 113, 1465–1473