Seminar: "Identification and Characterization of Carnosol and Carnosic Acid by-products Durinf Frying" - Eleftherios (Terry) Moros

Food Science Seminar:

"Identification and Characterization of Carnosol and Carnosic Acid by-products Durinf Frying"

Eleftherios (Terry) Moros
Ph.D Candidate
 Rutgers Department of Food Science

Methods were developed to obtain separation and measurement of carnosol, carnosic acid and degradation compounds under frying conditions. Batch frying studies, in literature, have identified degradation compounds with potential antioxidant activity, but the studies have not evaluated their performance under conditions to understand if similar degradation compounds demonstrate antioxidant activity during and post frying. The objectives of this work were to identify the key carnosol and carnosic acid breakdown compounds in a model oil system and confirm if the responses change when a model product is introduced to the model oil system. Reverse phase HPLC-UV capability was used to identify primary antioxidants for the experiments. LCMS with multimode APCI-ESI analysis was used to confirm the breakdown products during and after frying. Oxidative Stability Index was used to confirm the antioxidant impact on oil stability post frying. Several compounds were identified as breakdown compounds from carnosol and carnosic acid degradation post frying, similar to those found in literature. Carnosol and carnosic acid degradation mechanisms were confirmed but three breakdown compounds, rosmanol, miltirone and dehydromiltirone, were identified in the model system and food fried in it. OSI screening confirmed all three compounds possess the ability to slow initiation of oxidation in oils.
   
Advisor: Dr. Thomas Harman, Department of Food Science, Rutgers University