Date Seed Extract in Edible Oil for Frying Oxidation Control
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Solution Overview
Problem
Edible oils undergo chemical changes such as hydrolysis, oxidation, and polymerization during high-temperature frying, leading to nutrient loss, reduced shelf-life, and potential health hazards from synthetic preservatives.
Innovation Solution
A composition comprising edible oil and date seed extract (DSE) with hydroxycinnamate, organic acids, flavan-3-ols, flavonols, and anthocyanin derivatives acts as a natural antioxidant to stabilize oils during frying.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If synthetic preservatives (BHA, BHT, TBHQ, PG) are used to prevent oxidation, then oxidative stability of edible oil is improved, but toxicity and carcinogenic properties increase
Solution Approach 1:
The patent changes the chemical composition parameters by replacing synthetic preservatives with natural antioxidants (polyphenols, flavonoids, tocopherols) extracted from plant sources. This substitution maintains the oxidative stability function while eliminating the toxic properties associated with synthetic compounds.
Solution Approach 2:
The patent utilizes readily available natural plant extracts and oils as short-living, renewable antioxidant sources that can be easily replaced and regenerated, contrasting with persistent synthetic preservatives that accumulate toxic effects over time.
2Productivity
If edible oil is used for prolonged high-temperature frying, then food preparation efficiency is improved, but chemical changes (hydrolysis, oxidation, polymerization) increase leading to nutrient loss and reduced shelf-life
Solution Approach 1:
The patent applies antioxidants to the edible oil before the frying process begins, pre-establishing a protective chemical environment that prevents degradation during subsequent high-temperature exposure. This preliminary protection maintains oil composition stability throughout prolonged frying operations.
Solution Approach 2:
The patent introduces antioxidant compounds as intermediary substances that mediate between the edible oil and harmful oxidative conditions. These intermediaries (polyphenols, flavonoids) scavenge free radicals and prevent direct damage to oil molecules during high-temperature frying.
3Object-affected harmful factors
If natural antioxidants are used instead of synthetic preservatives, then toxicity is reduced, but oxidative stability may be compromised
Solution Approach 1:
The patent employs composite antioxidant systems combining multiple natural compounds (polyphenols, flavonoids, tocopherols, carotenoids) from plant sources. This composite approach synergistically enhances oxidative stability while maintaining the non-toxic properties of natural ingredients, overcoming the limitations of single-component natural antioxidants.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
DSE effectively reduces oxidation and maintains oil quality, allowing higher temperature and longer frying times while being non-toxic and biocompatible, thus enhancing oxidative stability.
Implementation Method 1
The oxidation of fatty acids within edible oils, while being used in a food-frying process, can occur quickly and result in the deterioration of edible-oil quality
Implementation Method 2
edible oils may undergo various chemical changes, such as but not limited to: hydrolysis of triacylglycerols, oxidation of fatty acids, polymerization, and isomerization
Implementation Method 3
edible oils may undergo various chemical changes, such as but not limited to: hydrolysis of triacylglycerols, oxidation of fatty acids, polymerization, and isomerization
Implementation Method 4
the chemical changes can generate free radicals, which can produce potentially toxic compounds that reduce the nutritional value of foods
Data Source
AI summary
Some embodiments of the present disclosure relate to a naturally occurring composition, such as a seed extract, which can be used as an additive in edible oils. The additive may reduce or prevent chemical reactions that occurring during a food cooking process, such as a frying processes and/or food storage process where chemical reactions reduce the quality of the edible oil. Some embodiments of the present disclosure relate to a composition for use in a food-frying process and/or a food storage process. In some embodiments of the present disclosure the composition is made with an edible oil and a date seed extract (DSE).