Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants

The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, o live kernel oil and palmolein were used as frying media. The chips were pac kaged in metallized cellophane bags and incubated at 63 degrees C. At defin ite time intervals the absorbed oil was extracted and analyzed for peroxide value, Totox number and conjugated diene content. Olive kernel oil and pal molein absorbed into the chips showed better stability, whereas soybean oil presented the higher oxidation rate. Frying temperature (170, 180 or 190 d egrees C) did not affect the oxidation rate during storage, with the except ion of conjugated diene formation which was greater for chips fried at 190 degrees C. Ground oregano or oregano extract, obtained by petroleum ether e xtraction, were added to the chips as antioxidants. Both retarded significa ntly the oxidation rate of the oil absorbed into the chips, with results co mparable to tertiary butylhydroquinone (TBHQ) during storage at 63 degrees C for 7 days; however TBHQ proved significantly more effective after that t ime. (C) 1999 Society of Chemical Industry.