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Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil.

ABSTRACT: The purpose of this work was to evaluate the effect of five novel synthetic antioxidants: octyl sinapate (OSA), octyl ferulate (OFA), octyl caffeate (OCA), cetyl sinapate (CSA) and cetyl ferulate (CFA) added to refined rapeseed oil for the first time on antioxidant activity (AA) and total phenolic content (TPC) in French fries. French fries after frying in enriched oils had higher the AA determined by three assays: 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS = 2907-20,029 μmol TE/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH = 657-6886 μmol TE/100 g), ferric reducing antioxidant power (FRAP = 332-2659 μmol TE/100 g) and total phenolic content (TPC = 44-378 mg SA/100 g) than those prepared in refined rapeseed oil (ABTS = 2146 μmol TE/100 g, DPPH = 403 μmol TE/100 g, FRAP = 218 μmol TE/100 g, TPC = 14 mg SA/100 g). Moreover, the presence of phenolipids in rapeseed oil decreased the oil content in fried French fries by 22-45%. However, the AA and TPC in the fortified oils significantly increased, whereas slower changes in oxidation parameters of supplemented oils after frying were observed. A new lipophilic antioxidants can be useful for the development of management system for the preparation of French fries and the prolongation of frying oil shelf life.

SUBMITTER: Szydlowska-Czerniak A

PROVIDER: S-EPMC8196133 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:BackgroundEpidemiologic observations suggest increased potato consumption correlates with weight gain, adiposity, and diabetes risk, whereas nut consumption is associated with weight control and metabolic health. Randomized controlled trial (RCT) data indicate humans respond to changes in energy intake in single dietary components and compensate for extra energy consumed.ObjectivesWe completed an RCT testing whether increased daily potato consumption influences energy balance [specifically, fat mass (FM)] compared with calorie-matched almond consumption.MethodsA 30-d RCT of 180 adults prescribed calorie-matched (300 kcal/d, n = 60 participants/group) than consumed 1 of the following: 1) almonds (almond group), 2) French fries (potato group), or 3) French fries with herb/spices mix (potato + herb/spices group). Baseline and 30-d FM were measured by DXA (primary outcome), with secondary outcomes including body weight and carbohydrate metabolism markers [glycated hemoglobin (HbA1c), fasting blood glucose and insulin, HOMA-IR)]. A subset of 5 participants/group participated in a postprandial meal-based tolerance test.ResultsA total of 180 participants were randomly assigned [gender: 67.8% female; mean ± SD age: 30.4 ± 8.7 y; BMI (in kg/m2): 26.1 ± 4.2; and weight: 75.6 ± 15.4 kg], with 12 dropouts and 3 terminations. No significantly different FM changes were observed between almond and potato consumption [combined ± herb/spices; mean ± SE almond: 230.87 ± 114.01 g; potato: 123.73 ± 86.09 g; P = 0.443], fasting glucose (P = 0.985), insulin (P = 0.082), HOMA-IR (P = 0.080), or HbA1c (P = 0.269). Body weight change was not significantly different in the potato groups combined compared with the almond group (P = 0.116), but was significantly different among the 3 groups (P = 0.014; almond: 0.49 ± 0.20 kg; potato: -0.24 ± 0.20 kg; potato + herb/spices: 0.47 ± 0.21 kg). In meal tests, significantly lower post-prandial glucose and insulin responses to almonds compared with potatoes were observed (P = 0.046, P = 0.006, respectively), with potato + herb/spices having intermediate effects.ConclusionThere were no significant differences in FM or in glucoregulatory biomarkers after 30 d of potato consumption compared with almonds. Results do not support a causal relation between increased French fried potato consumption and the negative health outcomes studied. This trial was registered at clinicaltrials.gov as NCT03518515.

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Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil.

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