Clean label products with natural antioxidants have always attracted great attention due to healthy benefits. In this study, the stability of palm olein oil with various natural antioxidants (cedarwood, citronella, clove, nutmeg and rosemary oil) during the heat treatment was investigated; the acidic value, conjugated diene and triene content, peroxide value, thiobarbituric acid reactive substance value and instrumental color of the palm olein oil were analyzed. Sample with nutmeg oil exhibited the highest oxidation stability. In addition, the higher the nutmeg oil concentration, the better the prevention of oil oxidation during the heat treatment. During the repeated frying with corn extrudate, nutmeg oil concentration of 4 g/kg palm olein oil was able to prevent lipid degradation. The acidic and peroxide value of the palm olein oil in the fryer was statistically similar to that of the extracted oil from the fried extrudate. Nutmeg oil can be considered as a potential natural antioxidant for industrial frying of snack food products.
This is a preview of subscription content, log in to check access.
Buy single article
Instant access to the full article PDF.
Price includes VAT for USA
Subscribe to journal
Immediate online access to all issues from 2019. Subscription will auto renew annually.
This is the net price. Taxes to be calculated in checkout.
Data and material are available on request.
R. Sayyad, J. Food Sci. Technol. 54(8), 2224–2229 (2017)
M. Kasprzak, M. Rudzińska, R. Przybylski, D. Kmiecik, A. Siger, A. Olejnik, LWT 123, 109078 (2020)
F. Esfarjani et al., Food Sci. 7(7), 2302–2311 (2019)
D.J. Charles, Antioxidant Properties of Spices, Herbs and Other Sources (Springer, New York, 2012)
V. Raikos, EC Nutrition 8(2), 33–34 (2017)
G. Al-Bandak, V. Oreopoulou, Int. J. Food Sci. Technol. 46(2), 290–296 (2011)
B. Aydenız, E. Yilmaz, Food Technol. Biotechnol. 54(1), 21–30 (2016)
Y. Asadi, R. Farahmandfar, Food Sci. Nutr. 8(2), 1187–1196 (2020)
D.Y. Purwaningsih, D.R. Zuchrillah, I. Nurmala, IOP Conf. Ser.: Mater. Sci. Eng. 462, 012034 (2019)
O.I. Mba, M.-J. Dumont, M. Ngadi, Food Biosci. 10, 26–41 (2015)
J.C. Lumanlan, W.M.A.D.B. Fernando, V. Jayasena, Int. J. Food Sci. Technol. 55(4), 1661–1670 (2020)
J.H. Yang, T.T.T. Tran, V.V.M. Le, LWT-Food Sci. Technol. 96, 1–6 (2018)
N. Chammem et al., Ind. Crops. Prod. 74, 592–599 (2015)
Y. Zhong, T. Madhujith, N. Mahfouz, F. Shahidi, Food Chem. 104(2), 602–608 (2007)
D. Kaur, D.S. Sogi, A.A. Wani, Int. J. Food Prop. 18(12), 2605–2613 (2015)
M. Kowalska, M. Woźniak, A. Żbikowska, M. Kozłowska, Biomolecules 10(1), 115 (2020)
K. Warner, in Advances in Deep-Fat Frying of Foods, ed. by S.G. Sumnu, S. Sahin (CRC Press, Florida, 2008), pp. 201–214
S. Urbančič, M.H. Kolar, D. Dimitrijević, L. Demšar, R. Vidrih, LWT-Food Sci. Technol. 57(2), 671–678 (2014)
M.-A. Poiana, Int. J. Mol. Sci. 13(7), 9240–9259 (2012)
Y.B. Che Man, J.L. Liu, B. Jamilah, R. Abdul Rahman, J. Food Lipids 6(3), 181–193 (1999)
Q. Guo, S. Gao, Y. Sun, Y. Gao, X. Wang, Z. Zhang, Ind. Crops. Prod. 94, 82–88 (2016)
M. Manral, M.C. Pandey, K. Jayathilakan, K. Radhakrishna, A.S. Bawa, Food Chem. 106(2), 634–639 (2008)
T. Hemachandra, R. Jayathilake, W. Madhujith, Trop. Agric. Res. 28(3), 247–255 (2017)
S. Lalas, in Advances in Deep-Fat Frying of Foods, ed. by S.G. Sumnu, S. Sahin (CRC Press, Florida, 2008), pp. 57–80
F.M. Nor, S. Mohamed, N.A. Idris, R. Ismail, Food Chem. 110(2), 319–327 (2008)
C. Turek, F.C. Stintzing, Compr. Rev. Food Sci. Food Saf. 12(1), 40–53 (2013)
I. Matulyte et al., Foods 9(1), 37 (2020)
V. Adiani, S. Gupta, S. Chatterjee, P.S. Variyar, A. Sharma, J Food Sci Technol 52(1), 221–230 (2015)
P.E. Eze-Steven, C.N. Ishiwu, S.C. Udedi, B.O. Ogeneh, Int. J. Curr. Microbiol. Appl. Sci 2, 373–383 (2013)
M.C. Erickson, Food Lipids (CRC Press, Boca Raton, 2002), pp. 382–429
I. Rodianawati, P. Hastuti, M.N. Cahyanto, Procedia Food Sci. 3, 244–254 (2015)
I. Jaswir, Y.B. Che Man, D.D. Kitts, J. Am. Oil Chem. Soc. 77(11), 1161–1168 (2000)
Y.B. Che Man, I. Jaswir, Food Chem. 69(3), 301–307 (2000)
Y.B. Che Man, C.P. Tan, J. Am. Oil Chem. Soc. 76(3), 331–339 (1999)
Y. Srivastava, A.D. Semwal, J. Food Sci. Technol. 52(2), 984–991 (2015)
R. Castro-Lopez, J.A. Gómez-Salazar, A. Cerón García, M.E. Sosa-Morales, Presented at the CSBE/SCGAB 2017 Annual Conference Winnipeg, Manitoba, Canada, 6–10 August 2017, Paper No CSBE17101 p. 1–7
This study was not funded by any source.
Conflict of interest
The authors confirm no conflicts of interest.
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
About this article
Cite this article
Yang, J.H., Tran, T.T.T. & Le, V.V.M. Effects of natural antioxidants on the palm olein quality during the heating and frying. Food Measure (2020). https://doi.org/10.1007/s11694-020-00517-x
- Natural antioxidant
- Palm oil
- Snack food