ISSN:

1579-4377

IMPROVEMENT THE STABILITY OF FRIED SUNFLOWER OIL BY USING DIFFERENT LEVELS OF POMPOSIA (SYZYYGIUM CUMINI)
Rehab F.M. Ali Department of Biochemistry, Faculty of Agriculture, Cairo University, 12613, Giza,Egypt. malkelanany@yahoo.com

ABSTRACT Pompozia fruits ( Syzyygium Cumini) is rich sources of phenolic components. The aim of the current investigation was to evaluate the efficiency of pomposia extract as natural antioxidant compared with BHT as synthetic antioxidant .Total polyphenols of pomposia extract was 0.49 %. Concentrated extract of pomposia at levels 200, 400, 800 and 1200 mg kg-1 were mixed with sunflower oil. Sunflower oil samples were heated at 180 C + 5 C. Then frozen French fries potato were fried every 30 min. during a continuous period of 12 h. Oil samples were taken every 2, 4, 8 and 12 h. Some physical and chemical parameters were determined for fresh and fried samples. The results of the current study indicate that the natural polyphenolic compounds of pomposia extract at level 800 and 1200 ppm exhibited antioxidant effect similar to that of synthetic antioxidant BHT at level 200ppm.

KEYWORDS Pomposia fruits [ Syzyygium Cumini] , BHT, sunflower oil, frying and Quality assurance tests.

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INTRODUCTION Deep frying is widely used for the preparation of many types of foods. The high temperatures reached during food frying lead to a complex series of reactions that result in hydrolysis, oxidation and polymerization of the oil [1]. During deep fat-frying hydroperoxide, which is the major oxidation product, decomposes to secondary products, such as esters, aldehydes, alcohols, ketones, lactones and hydrocarbons. These secondary products adversely affect flavour, aroma, taste, nutritional value and overall quality of foods. Additionally, certain oxidation products are potentially toxic at relatively low concentrations [2-3]. The synthetic antioxidants, i.e. butylated hydroxyanisole (BHA) and butylated hydroxytoluene [ BHT] are very cost-effective given a high stability. The use of BHT and BHA in food has been decreased due to their suspected action as promoters of carcinogenesis, as well for the general consumer rejection of synthetic food additives [4]. Therefore, the importance of replacing synthetic antioxidants with natural ingredients from oilseeds, spices and other plant materials has greatly increased. Some components isolated from fruits and vegetables have been proven in model systems, being effective as antioxidants as synthetic antioxidants [5- 8]. Fruits and vegetables are rich sources of phenolic components that include simple phenols, flavonoids and anthocyanins. Besides enormous benefits, phenolic components affect the organoleptic qualities of several foods and food products primarily through affecting their color and taste known as astringency [9]. Jamun (Syzyygium Cumini)which is also known as pompozia fruits is an important fruits of India. Generally two types of pomposia, the first one Rajamun is big oblong, deep purple or bluish in colour having pink to grey is juice, sweet flesh with small seeds. The second type is known as "Kaatha" which has small fruits with comparatively big seed and flesh acidic in taste pompozia fruit is known to have therapeutic properties as it considered to prevent diabetes and help in its control [10]. The fruit is consumed fresh, however little information about processing of this fruit [11]. Utilization of anthocyanin the dominant pigment of pompozia fruits as natural colorant for dairy products and jelly products was carried out by [12]. The bark of the jamun is astringent, sweet, refrigerant, carminative, diuretic, digestive, antihelmintic, febrifuge, constipating, stomachic, antibacterial, antioxidant, anti-inflammatory, antidiabetic and gastroprotective [13-14]. The fruits and seeds of jamun are useful in treating diabetes, pharyngitis, splenopathy, urethrorrhea and ringworm infection [15]. Thus, the purpose of the current investigation was to evaluate the efficiency of pompozia extract as natural antioxidants during frying process of sunflower oil in comparison with BHT as synthetic antioxidant. MATERIALS AND METHODS Source of pomposia . Ripened and freshly harvested pomposia, ( Syzyygium Cumini) season, July 2008 was obtained from the farm of Faculty of Agriculture, Cairo University, Giza, Egypt. Chemicals. Catechin and BHT were purchased from Sigma ( St. Louis, MO, USA) . Folin-Cioculteau reagent was obtained from Gerbsaur Chemical Co (Germany). Sunflower oil. Freshly refined sunflower oil without synthetic antioxidants was obtained from Sila edible oil Co. S.A.E., Kom Osheim, El-Fayoum Governorate Egypt. Preparation of pomposia ( Syzyygium Cumini) juice The fruits were cleaned, cut into pieces and then pressed by means of the hydraulic laboratory press model C S/N 37000-156 Freds from Carver (WI, USA) . The resultant crude juices were 397

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centrifuged at 4000 rpm for 30 min, the supernatant was concentrated using a freeze- dryer (Labconco corporation Kansas city, Missouri 64132 USA ) .The concentrated juice was kept in a brown bottle at 5Cuntil use. Frying process Sunflower oil (30 kg) was divided into six portions. Four of them were mixed with 200, 400, 800 and 1200 mg kg-1 of concentrated pomposia juice the fifth portion was mixed with the synthetic antioxidant BHT at level of 200 mg kg-1 and the last portion, without antioxidant, was used as a control. Each portion of abovementioned treatments was placed in a was placed in a stainless steel pan of electric fryer [ 25 cm depth x 30 cm length x25 cm width, Univest Co., 6th of October city, Industrial zone NO. 3, Giza, Egypt ] and heated at 180C 5C. Then 500 g of frozen French fries potato were fried every 30 min. during a continuous period of 12 h. Oil samples were taken every 2, 4, 8 and 12 h. The oil samples were left to cool down then stored at -10C for subsequent determinations. Determination of chemical composition of pomposia ( Syzyygium Cumini) Moisture, crude oil, crude protein (N x 6.25) and total ash of pomposia juices were determined as described in the A.O.A.C [ 16] . Total soluble Carbohydrates was calculated by difference. Determination of total polyphenols. Total polyphenols were determined according to the method of [17]. An aliquot from pomposia juices ( 0.1 mL) were dissolved in a 10 mL mixture of acetone and water [ 6:4 v/v] . Sample (0.2 mL) was mixed with 1.0 mL of ten-fold diluted Folin-Ciocalteu reagent and 0.8 mL of 75 g L-1 sodium carbonate solution. After standing for 30 min at room temperature, the absorbance was measured at 765 nm. The results were expressed as (+) catechin equivalents. Quality assurance tests These tests were conducted on fresh and fried oil samples. Refractive index, acid value and peroxide value were determined according to the methods 977.17, 969.17 and 965.33 of the Association Official of Analytical Chemists [16]. Thiobarbituric acid value (TBA) and insoluble polymers content were determined according to the methods of [18-19], respectively. Lovibond tintometer from Tintometer Limited (Solstice Park, Amesbury, UK) was used to measure the color of the oil samples under investigation, the yellow glass filter was fixed at 30 and the intensity of red glass color was measured [20]. Relative flow time was measured as an indication of oil viscosity. The relative flow times of the various samples of oils were measured using an Ostwald viscometer according to [21]. Statistical analysis The data of the present work were subjected to analysis of variance and the least significant difference test, in order to compare the mean values of the investigated parameters [22]. RESULTS AND DISCUSSION Chemical composition and mineral contents of pomposia, ( Syzyygium Cumini) juices [ Based on dry basis] The data presented in Table [1] show the proximate composition of pomposia, (Syzyygium Cumini) juice. The moisture content of pomposia juice was 79.82%. Pomposia juice had high levels of soluble Carbohydrates, and total polyphenols were 85.65 and 0.49%, respectively. These data are in good agreement with those obtained by [ 12 and 23] .

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Influence of pomposia extract on some physico-chemical properties of sunflower oil: Refractive Index: The data presented in Table [2] show that the refractive indices increased gradually with increasing the time of frying period .However mixing sunflower oil with 800 and 1200 ppm of pomposia extract or 200 ppm of BHT caused a significant (P<0.01) decrease in the refractive indices in fried sunflower oil compared with control sample without antioxidant. It is well known that frying process caused conversion of some of the non-conjugated double bonds into conjugated ones. This reaction led to an increase in the refractive index. Data also show that the efficiency of pomposia extract at levels 800 and 1200 in lowering the increase of refractive indices were similar to the efficiency of synthetic antioxidant BHT at level 200 ppm. The obtained results are in a good agreement with the findings of [24, 6- 8] who found that the mixing of fried oils with various levels of phenolic compounds caused significant decrease in refractive index values. Viscosity Changes in the viscosity of sunflower oil samples under investigation are shown in Table [2].Generally, viscosity values were gradually and significantly increased with increasing the period of frying. Adding 400,800 and 1200ppm of pomposia extract led to significant (P<0.01) decrease the viscosity values during frying periods. Control sample without adding antioxidants had significantly the highest value of viscosity at the end of frying period was 108(min) whereas sunflower oil samples mixed with 800 and 1200 ppm of pomposia extract as well as 200ppm of BHT had significantly the lowest values of viscosity at the end of frying period were 86.2 ,86.0and 86.3(min)., respectively. One would report that mixing sunflower oil with 800 or 1200ppm of pomposia extract led to decrease the changes of viscosity values during frying process. It means that the highest level of polyphenols mixed with oil induced the lowest change on oil viscosity. The obtained results are in a good agreement with the findings of [24, 6- 8] who found that the mixing of fried oils with various levels of phenolic compounds caused significant decrease in oil viscosity during frying process. Colour The colour of the fried potatoes and potato chips is one of the most significant quality factors of acceptance for fried products. .Frying process caused a significant increase of darkness which was measured as red slid by using a Lovibond tintometer. The results present in Table [2] show that the values of red glass slides for fried sunflower oil were gradually and significantly increased with the increasing the period of frying .Meanwhile, mixing sunflower oil with 800 and 1200 ppm of pomposia extract caused a significant (P<0.01) decrease in colour values compared with control sample. Sunflower sample mixed with 1200 ppm of concentrated of pomposia extract had significantly (P<0.01) the lowest value at the end of frying period .In this respect, several studies indicated high correlations between darkening of the colour of fried oils and oil degradation during frying [ 25- 27 ] . The obtained results are in a good agreement with the findings of [24, 6- 8] who found that the mixing of fried oils with various levels of phenolic compounds caused significant decrease in oil oxidation. Acid value Acid value is one of the indicators used to access oil quality. Changes in acid value of sunflower oil samples under investigation are shown in Table [2]. The acid value of non-fried sunflower was 0.12mg KOH/g. Generally, the values of free fatty acids of sunflower oil samples increased significantly (P<0.01) with increasing the period of frying. Mixing sunflower oil samples with 399

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different levels of pomposia extract or 200ppm of BHT caused a good depression in acid values during frying periods. Data also show that the acid values of sunflower oil mixed with pomposia extract at levels 200, 400, 800 and 1200 ppm and with 200ppm of BHT at the end of frying process were approximately 1.31, 1.38, 1.68, 1.86 and 1.72 times lower than that of sunflower oil without antioxidant. Sunflower oil mixed with 1200pppm of pomposia extract and significantly the lowest acid value at the end of frying period. In the same time, there was no significant difference between sunflower oil treated with synthetic antioxidant [ BHT] at 200 ppm and that treated with 800 ppm of pomposia extract. The obtained results indicate that polyphenolic compounds lowered the hydrolytic rancidity. In this respect, the results of [ 24,6,7 and 8] showed that polyphenolic compounds of fruits and leaves possessed antihydrolytic effects. Peroxide value [ PV] Hydroperoxides are the primary products of lipid oxidation; therefore, determination of peroxides can be used as oxidation index for the early stages of lipid oxidation, [ 28] . Changes in peroxide values of sunflower oil samples under investigation during frying period are shown in Table [ 2 ]. In General ,the peroxide values of sunflower oil increased significantly [ P<0.01] during frying and were strongly correlated with prolonging the frying period. The peroxide value of sunflower oil without antioxidant at the end of frying period was about 1.20,1.21, 1.28,1.39 and 1.33 times as high as that for sunflower oil mixed with 200, 400,800and 1200 ppm of pomposia extract and 200ppm of BHT, respectively . The lowest value of P.V. at the end of frying period is for sunflower oil sample treated with 1200ppm of pomposia extract. No significant [ P>0.01 differences were observed between sunflower oil treated with 800and 1200 ppm of pomposia extract and that sample treated with 200 ppm of synthetic antioxidant BHT .The obtained results indicate high antioxidative effect of polyphenolic compounds present in pomposia extract and this effect was entirely dependent upon their concentration. These results are consistent with finding of [ 29, 24,6,7 and 8] Thiobarbituric acid value [ TBA] There are two stages of oil oxidation, i.e., the first stage is the formation of hydroperoxides and the second one is the decomposition of hydroperoxides to produce secondary oxidation products which could be react with TBA reagent to produce coloured compounds which absorb usually at 530 nm.[ 30] . The results of TBA test [ Table 3] indicate that sunflower oil without antioxidant at the end of frying period had significantly [ P<0.01] high TBA value was 0.98 as absorbance at 532 nm. Addition various levels of pomposia extract caused significant [ P<0.01] lowering effect in the amount of TBA reacting substances. This decreasing increased with the increasing the concentration of pomposia extract. Sunflower oil mixed with 800 and 1200 of pomposia extract had significantly the lowest TBA value at the end of frying period were 0.70 and 0.66 as absorbance at 532 nm . Here again, the results of TBA value of sunflower oil indicted the powerful antioxidant activity of polyphenolic compounds present in pomposia extract. The obtained results show also that the natural polyphenolic compounds of pomposia extract at level 800 exhibited antioxidant effect similar to the effect of synthetic antioxidant BHT at level 200ppm .The results of [ 6,7,8,24,29] Showed that mixing oil with various levels of polyphenolic compounds caused significant decrease of the formation of secondary products during frying process. Polymer Contents The results present in Table [ 3] show the changes in polymer content of sunflower oil samples under investigation during frying period. These results illustrate that fried sunflower oil without antioxidant had significantly the highest level of polymer at the end of frying period was 2.64 %. Mixing sunflower oil with various level of with pomposia extract at levels 200, 400, 800 and 1200 ppm or with 200ppm of BHT induced significant [ P<0.01] decreased in the polymer content. This 400

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reduction increased with the increasing the concentration of pomposia extract. Fried sunflower oil mixed 1200 ppm of pomposia extract had significantly the lowest level of polymer was 1.66 % followed by those samples mixed with 200ppm of BHT and 800ppm of pomposia extract ranged from 1.78 to 1.80 %. One would recommend to add pomposia extract at level 800 or 1200 ppm to oils to act as polymerization inhibitor. Several studies indicated the effect of frying process on the physico-chemical and sensory properties of fried oil. In this respect 31; 26; 32 reported that frying oils used continuously or repeatedly at high temperatures in the presence of oxygen and water from the food being fried, are subject to thermal oxidation, polymerization, and hydrolysis, and the resultant decomposition products adversely affect flavour and colour. Deterioration of frying oils is generally followed by changes in free fatty acid [ FFA] level, colour of the used oil, or an increase in polarity of the oil [ 33; 34;25; 26; 35; 27]. The presence of air and water introduced as steam during the frying process can accelerate the deterioration of frying oil [ 31] . The results of the current study are in harmony state with the data of previous works.
Table[ 1] Chemical composition [ %] of pomposia, [ Syzyygium Cumini] juices [ Based on dry basis] Component pomposia juices Moisture 79.82b Crude proteins [ Nx6.25] 4.66c Crude lipids 1.76d Crude fiber 5.29c Ash 1.85d soluble Carbohydrates 85.65a Total polyphenols 0.49e LSD 1.078 Table [ 2] Changes in some physical properties of sunflower oil mixed with different levels of pomposia juice, 200ppm of BHT and Sunflower oil without antioxidants [ control] . Frying period [ h] 200 ppm 400ppm 800 ppm 1200 ppm BHT 200 ppm Control Refractive index 0 1.4725a 1.4725a 1.4725a 1.4725a 1.4725a 1.4725a a a a a a 2 1.4726 1.4725 1.4725 1.4725 1.4726 1.4726a a a a a a 4 1.4733 1.4729 1.4728 1.4728 1.4732 1.4734a a a a a a 8 1.4739 1.4737 1.4737 1.4737 1.4738 1.4748a b b a a a 12 1.4749 1.4748 1.4740 1.4741 1.4746 1.4910c LSD= 0.01633 Viscosity [ min] 0 83.5f 83.5f 83.5f 83.5f 83.5f 83f d f f f f 2 90.0 85.0 84.0 84.0 84.0 94c c ef f f f 4 95.1 86.0 84.83 84.67 85.0 100b b de f f f 8 100 89.0 85.17 85.13 85.20 106a a d ef ef ef 12 107 90.0 86.2 86.0 86.3 108a LSD= 2.811 Color [ Red slide ] 0 2.4j 2.4j 2.4j 2.4j 2.4j 2.4j hi hi ij ij ij 2 4.5 4.0 3.0 3.0 3.6 5.0gh e fg ij ij hi 4 7.5 6.0 3.5 3.4 4.0 10.0c c cd hi hi hi 8 10 9.0 4.5 4.5 4.5 12.0b ab b de ef e 12 13.0 12.0 8.0 7.0 7.5 14.0a LSD= 1.332 Values are expressed as the mean of three determinations. Values followed by different letter are significantly different at [ P<0.01] .

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Table [ 3] Changes in some chemical properties of sunflower oil mixed with different levels of pomposia juice, 200ppm of BHT and Sunflower oil without antioxidants [ control] . Control 0.12t 0.39o 0.64k 0.98d 1.62a BHT 200 ppm 1200 ppm 800 ppm 400 ppm Acid value [ mg KOH/g oil] t 0.12 0.12t 0.12t 0.12t 0.28or 0.23s 0.26rs 0.31pq 0.46m 0.42no 0.45mn 0.57L d k i 0.71 0.66 0.76 0.88gh ef h de 0.94 0.87 0.96 1.17c Peroxide value [ meq. Peroxides/Kg oil] 1.71
m

200 ppm 0.12t 0.34p 0.62L 0.91fg 1.23b 0.03072 1.71m 4.02 JK 6.46f 9.31d 12.47b 0.6444 0.02k 0.10jk 0.48fgh 0.79bcd 0.84abc

Frying period [ h] 0 2 4 8 12 LSD= 0 2 4 8 12 LSD= 0 2 4 8 12 LSD= 0 2 4 8 12 LSD=

1.71m 3.74k 5.16hi 8.52d 11.21c

1.71m 2.88L 4.72ij 7.36e 10.75c

1.71m 3.68k 5.25hi 8.75d 11.65c

1.71m 3.72k 6.21f 9.01d 12.40b

4.02jk 6.21f 11.32c 15.00a

0.02 0.21ij 0.75bcd 0.91ab 0.98a

0.24t 0.99m 1.68h 2.19c 2.64a

Thiobarbituric acid value [ Absorbance at 535 nm] 0.02k 0.02k 0.02k 0.02k jk jk jk 0.06 0.06 0.09 0.10jk chi hi ghi 0.37 0.29 0.35 0.42gh def efg def 0.64 0.52 0.63 0.70cde bcd cdef cde 0.73 0.66 0.70 0.79bcd 0.1683 Polymer content [ %] 0.24t 0.24t 0.24t 0.24t 0.52r 0.46s 0.65q 0.82p 0.95n 0.84op 1.00m 1.49j 1.46k 1.39L 1.55i 1.88f 1.78g 1.66h 1.80g 2.08d 0.02379

0.24t 0.86o 1.54i 1.93e 2.23b

Values are expressed as the mean of three determinations. Values followed by different letter are significantly different at [ P<0.01] .

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