Resumen

ZAPATA, Andrea; VANEGAS, Luz S  y  ROJANO, Benjamin A. PALM OLEIN STABILIZED WITH NATURAL ROSEMARY ANTIOXIDANT IN A DISCONTINOUS FRYING PROCESS. Inf. tecnol. [online]. 2014, vol.25, n.2, pp.131-140. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642014000200015.

In this study the total phenolic content and antioxidant activity by different methodologies such as DPPH, FRAP and ORAC for a commercial product Noxy-Nat® reported as natural antioxidant rosemary were evaluated. Noxy-Nat to 1000 ppm inhibited the oxidative deterioration of palm oil by 59%, submitted to a batch of chicken frying process at 180 °C. The oxidative process was evaluated using the peroxide value (PV) and the total polar compounds (TPC) as indicators of lipid peroxidation and of the shelf life of the olein. Noxy-Nat inhibit oxidative deterioration of palm oil due to the ability to trap peroxyl radicals (ROO•) expressed as ORAC values.

Palabras clave : Noxy-Nat; rosemary; antioxidant; frying; palm olein.

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