Ginger powder protects soybean oil from oxidative degradations especially vitamin E during intermittent frying of plantain chips
Résumé
This study aimed at evaluating the potential of ginger powder to improve the oxidative
stability of soybean oil during intermittent frying of plantain chips. Plantain slices were
fried in soybean oil with and without 15 g/l of ginger powder.The oils sampled during 5
days of intermittent frying were analyzed for total polar compounds, conjuga
malondialdehyde, vitamin E and fatty acid composition. The results showed that the
presence of ginger limited the oxidative deteriorations. Based on comparison of the results
of the two types of frying, the formation of total polar compounds, conjugated dienes
malondialdehyde, were reduced respectively by 26.9%, 12.5% and 2.6%while up to 42.4%
of vitamin E, and 39 % polyunsaturated fatty acids were preserved. So, the use of ginger
powder during intermittent frying of plantain chips could be an nutritional quality of soybean oils.
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2017_Tchangang_International Journal of Current Advanced Research.pdf (369.6 Ko)
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