Effects of red ginseng extract added to dough on the lipid oxidation of frying oil and fried dough during frying and storage

Lipid oxidation of red ginseng (Panax ginseng) extract-added dough fried in palm oil was studied by determining free fatty acid (FFA), conjugated dienoic acid contents (CDA), and p-anisidine values (PAV), and analyzing fatty acid composition. The oil used to try red ginseng extract-added dough showed lower FFA and CDA, and slower increase in content ratio of palmitic acid to linoleic acid (P/L) during frying. CDA values and P/L ratio increase of fried dough containing red ginseng extract were lower than those without ginseng. CDA and PAV of the fried dough during storage decreased significantly by adding red ginseng extract, particularly at 1%. The result suggests that thermooxidative stability of palm oil and the lipid oxidative stability of the fried dough during frying and storage could be improved by the addition of 1% red ginseng extract.