Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil

The purpose of this work was to evaluate the effect of five novel synthetic antioxidants: octyl sinapate (OSA), octyl ferulate (OFA), octyl caffeate (OCA), cetyl sinapate (CSA) and cetyl ferulate (CFA) added to refined rapeseed oil for the first time on antioxidant activity (AA) and total phenolic content (TPC) in French fries. French fries after frying in enriched oils had higher the AA determined by three assays: 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS = 2907–20,029 μmol TE/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH = 657–6886 μmol TE/100 g), ferric reducing antioxidant power (FRAP = 332–2659 μmol TE/100 g) and total phenolic content (TPC = 44–378 mg SA/100 g) than those prepared in refined rapeseed oil (ABTS = 2146 μmol TE/100 g, DPPH = 403 μmol TE/100 g, FRAP = 218 μmol TE/100 g, TPC = 14 mg SA/100 g). Moreover, the presence of phenolipids in rapeseed oil decreased the oil content in fried French fries by 22–45%. However, the AA and TPC in the fortified oils significantly increased, whereas slower changes in oxidation parameters of supplemented oils after frying were observed. A new lipophilic antioxidants can be useful for the development of management system for the preparation of French fries and the prolongation of frying oil shelf life. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04765-z) contains supplementary material, which is available to authorized users.