Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine

This study shows the possibility of using gallic acid (GA) and/or methyl gallate (MG) accompanied by phosphatidylcholine (PC) instead tert-butylhydoquinone (TBHQ) for frying purposes. The antioxidants and PC were added in concentrations 1.2 mM 500–2000 mg/kg, respectively. Oxidative stability index (OSI) kinetics change conjugated dienes (LCD), carbonyls (LCO), value (AV) used to assess antioxidative treatments. GA alone GA/MG (50:50) plus at 2000 mg/kg yielded same OSI as that TBHQ (18.4 h). latter was highest performance preventing formation LCD (rn = 0.0517/h tT 10.6 h vs. rn 0.0976/h 4.5 TBHQ), LCO 0.0411/h 12.7 0.15/h 4.3 hydrolytic products (AVm 37.8 24.0 TBHQ); rn: normalized maximum rate LCD/LCO accumulation; tT: time which accumulation is maximized; AVm: quantitative measure stability.