Polyphenolic Compounds from Canadian Wild Berries and their Potentials as Antioxidants for Frying Applications.
Felix A. Aladedunye, Bertrand Matthäus
Max Rubner-Institut (MRI), Federal Research Institute for Nutrition and Food,  Department for Safety and Quality of Cereals, Working Group for Lipid Research, Schützenberg 12, D-32756 Detmold, Germany.

The stringent conditions employed during deep fat frying places a huge demand on oils and applied antioxidants, resulting in a common failure of traditional antioxidants. However, the formation of a host of potentially toxic degradation products during frying, coupled with an ever increasing demand for fried food necessitates the development of safe, yet potent antioxidants for frying applications. Naturally occurring polyphenolic compounds are reputed for remarkable radical scavenging activity, in addition to other interesting biological properties. In the present study, fruit extracts from plants of the family Rosaceae were successively partitioned on C18 and Sephadex columns. Fractions were screened by total phenolic contents, DPPH radical scavenging activity, and β-carotene bleaching assays. Furthermore, rapeseed oil was supplemented with extracts/fractions at 200 and 500 ppm (total phenolic contents) and performance was assessed during accelerated storage at 65oC and Rancimat at 120oC. A number of polyphenolic fractions showed significantly higher radical scavenging and antioxidant activity in the oil than the crude extracts and the synthetic antioxidant, butylated hydroxytoluene (BHT). Identification and quantification of individual polyphenols in the promising fractions were achieved by HPLC-DAD-MS. Results on performance evaluation during actual frying, and enzymatic modifications of polyphenolic fractions for improved lypophilicity and performance will also be presented.