Matrix effect of purple sweet potato powder on the oxidative stability of fried dough and oil; 자색고구마 분말 매트릭스가 튀김반죽과 튀김기름의 산화안정성에 미치는 영향

초록

This study investigated the food matrix effect of anthocyanin-containing purple sweet potato powder (PSPP) on the oxidative stability of food lipids during deep-frying. PSPP was incorporated into the dough at 0, 5, 15, and 25%, respectively, as an antioxidant source, and 55 batches were fried in soybean oils at 160oC. With PSPP addition, the hydroperoxide content and p-anisidine value of the fried dough and oils increased. Additionally, hydroperoxide content was lower and p-anisidine value was higher in PSPP-added samples than in those without PSPP during storage at 60oC for 4 months. These findings indicate that PSPP facilitated lipid oxidation of the dough and oils during deep-frying and the subsequent storage, presumably due to the pro-oxidative interaction of anthocyanin and transition metals released from PSPP. The results revealed that the oxidative stability of food lipids depended not on the specific antioxidant but on the interactive food matrix of the ingredient. © 2023 Authors. All rights reserved.

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