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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #313251
Title: Fate of annatto tocotrienols during frying and effect on quality and stability of tortilla chips

Author
item Moser, Jill
item Bakota, Erica

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/3/2015
Publication Date: 5/6/2015
Citation: Winkler-Moser, J.K., Bakota, E.L. 2015. Fate of annatto tocotrienols during frying and effect on quality and stability of tortilla chips [abstract]. American Oil Chemists Society.

Interpretive Summary:

Technical Abstract: Tocotrienols are antioxidant compounds that are increasingly valued for their health benefits. Annatto is a rich source of delta tocotrienol. Annatto extract containing tocotrienols was added to mid-oleic sunflower oil, and tortilla chips were fried in the oil over three-day frying experiments. The oil quality, including triacylglycerol polymerization, total polar compounds, and tocopherol and tocotrienol degradation, was monitored. Tocotrienol incorporation into tortilla chips was measured. In addition, the quality of fresh tortilla chips, as well as tortilla chips stored under accelerated oxidation conditions was determined using a trained sensory panel. Tocotrienols had little effect on the oil degradation during frying and no significant impact on the sensory quality of tortilla chips. Tortilla chips fried in oil with annnatto extract had moderately better shelf stability compared to the control, based on sensory evaluation and headspace analysis.