Ginger powder protects soybean oil from oxidative degradations especially vitamin E during intermittent frying of plantain chips
2017
Tchangang Tchouaksso, Claudia | Kansci, Germain | Tchana, N.A. | Ngambo, Micheline | Genot, Claude
This study aimed at evaluating the potential of ginger powder to improve the oxidativestability of soybean oil during intermittent frying of plantain chips. Plantain slices werefried in soybean oil with and without 15 g/l of ginger powder.The oils sampled during 5days of intermittent frying were analyzed for total polar compounds, conjugamalondialdehyde, vitamin E and fatty acid composition. The results showed that thepresence of ginger limited the oxidative deteriorations. Based on comparison of the resultsof the two types of frying, the formation of total polar compounds, conjugated dienesmalondialdehyde, 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 gingerpowder during intermittent frying of plantain chips could be an nutritional quality of soybean oils.
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