NATURAL ANTIOXIDANTS USED IN FRYING OILS TO MINIMIZE THE ACCUMULATION OF TOXIC COMPOUNDS

Abstract

The objective of this experiment was to determine if the quality of sunflower oil enriched with mixtures of two antioxidants of rosemary extracts was improved during frying. The enriched oils have been subjected to frying process at a temperature of 1800C ± 10C and held for about seven hours per day, for a period of 10 days. Samples of frozen cooked potatoes were fried in these oils seven times a day, every hour. Quality evaluation of the oils took place every day of the experiment, as far as refractive index, acidity, p-anisidine value, K232 and K270 and polar and oxidation compounds were concerned.