Polyphenolic composition, lipid peroxidation and antioxidant properties of chapli kebab during repeated frying process

Original Paper


Chapli kebab and frying mediums were collected from the commercial fryers and evaluated for phenolic composition, changes in phenolic profile, lipid peroxidation, total phenolic contents, DPPH scavenging activity and quality indices during the frying process. Polyphenolic compounds were separated using RP-HPLC-DAD. Results revealed 27 and 29 polyphenolic compounds in samples 1 and 2 respectively. The identified compounds in different kebab samples were either free gallic acid, caffeic acid, quercetin, ellagic acid, kaempferol, vanillic acid, luteolin, p-coumaric acid, catechin, rosmaric acid, apigenin, isorhamnetin, diosmetin, valonic acid, caftaric acid or their derivatives. The fried kebab showed relatively low amounts of TBARS, TPC and RSA, while un-fried has high TPC and RSA. The frying mediums contain a high level of peroxides, conjugated dienes, and trienes. In conclusion, chapli kebab contains several beneficial phenolic compounds, however, frying in the repeated fryer increased the contents of lipid peroxidation and was thus not safe for health.


Polyphenolic profile Chapli kebab Tallow Total phenolic contents Lipid peroxidation Frying process 



High performance liquid chromatography with diode array detection


Total phenolic contents


Radical scavenging activity


Gallic acid equivalent


Diphenylpicryl hydrazine


Thiobarbituric acid reactive substances


Conjugated diene


Conjugated triene



The work was kindly financed by Higher Education Commission (HEC), Pakistan under project No. 2344 of the National research program for universities (NRPU).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Laboratory of Biochemistry, Department of Biotechnology, Faculty of Biological SciencesUniversity of MalakandChakdaraPakistan

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