Polyphenolic composition, lipid peroxidation and antioxidant properties of chapli kebab during repeated frying process

Abstract

Chapli kebab and frying mediums were collected from the commercial fryers and evaluated for phenolic composition, changes in phenolic profile, lipid peroxidation, total phenolic contents, DPPH scavenging activity and quality indices during the frying process. Polyphenolic compounds were separated using RP-HPLC-DAD. Results revealed 27 and 29 polyphenolic compounds in samples 1 and 2 respectively. The identified compounds in different kebab samples were either free gallic acid, caffeic acid, quercetin, ellagic acid, kaempferol, vanillic acid, luteolin, p-coumaric acid, catechin, rosmaric acid, apigenin, isorhamnetin, diosmetin, valonic acid, caftaric acid or their derivatives. The fried kebab showed relatively low amounts of TBARS, TPC and RSA, while un-fried has high TPC and RSA. The frying mediums contain a high level of peroxides, conjugated dienes, and trienes. In conclusion, chapli kebab contains several beneficial phenolic compounds, however, frying in the repeated fryer increased the contents of lipid peroxidation and was thus not safe for health.