naa a22 4500 510727484 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-1001-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1001-8 Effects of Added Phenolics on the Lipid Deterioration and Antioxidant Content of Deep-Fried Potato Fritters [Elektronische Daten] [Dongxiao Sun-Waterhouse, Dongni Xue, Sandhya Wadhwa] The health benefits of phenolic antioxidants justify their inclusion in foods like deep-fried potato fritters that are exposed to high heat during processing. In this study, phenolic antioxidants [quercetin, rutin or an apple phenolic extract (APE)] were incorporated into batters that were subsequently used in the preparation of deep-fried potato fritters. The fritters were deep fried at 180°C for 2.5min or 165°C for 3min using fresh or used canola oil. The study aimed to investigate the effect of added phenolic antioxidants on the lipid deterioration during deep frying potato fritters. The effectiveness of these phenolics against lipid deterioration was also examined for the potato fritters that have been left in the air at room temperature for 0.5 or 1h after deep frying. The total oxidation (Totox) value (based on the peroxide value and p-anisidine value) and free fatty acid content of the oil extracted from the deep-fried potato fritters, as well as the total extractable phenolic content, of the fritters were evaluated. Results showed that APE, quercetin and rutin suppressed oil deterioration to different extents, and their effectiveness was influenced by deep-frying conditions, the number of times the oil had been used and the time period that the fritter was exposed to the air after deep frying. For the fresh or singly used oil, the recommended deep-frying parameters are 180°C for 2.5min ("high heat short time” approach). For oil used more than once, deep frying of potato fritters at 165°C for 3min ("low heat long time” approach) is generally recommended. Adding phenolics to the batter used for making potato fritters before deep frying increases product nutritional value and reduces oil oxidation, which indicates the feasibility of producing healthier potato fritters. Springer Science+Business Media New York, 2012 Deep-fried potato fritters nationallicence Hydrolytic rancidity nationallicence Nutritional value nationallicence Overall oxidation status nationallicence Total phenolic content nationallicence Sun-Waterhouse Dongxiao The New Zealand Institute for Plant and Food Research Limited, Mt. Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut Xue Dongni The New Zealand Institute for Plant and Food Research Limited, Mt. Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut Wadhwa Sandhya The New Zealand Institute for Plant and Food Research Limited, Mt. Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3256-3265 1935-5130 6:11<3256 2013 6 11947 https://doi.org/10.1007/s11947-012-1001-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1001-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sun-Waterhouse Dongxiao The New Zealand Institute for Plant and Food Research Limited, Mt. Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut NATIONALLICENCE 700 1- Xue Dongni The New Zealand Institute for Plant and Food Research Limited, Mt. Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut NATIONALLICENCE 700 1- Wadhwa Sandhya The New Zealand Institute for Plant and Food Research Limited, Mt. Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3256-3265 1935-5130 6:11<3256 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer