Improvement of oxidative stability of nuggets fried with soybean oil enriched with polyphenols from coffee agro-industrial coproducts

Meat frying foods, like nuggets, have the inconvenience that the oil employed to fry can suffer important chemical and physical changes during the frying process, implying a detrimental effect on the fry food quality. To avoid the use of oleoresins from coproducts rich in antioxidants employing was macerated with soybean oil to fry chicken nuggets and determine the effect on instrumental color, texture, and oxidative rancidity during 15 days of storage under refrigeration. The maceration of coffee husks with edible oil increased the polyphenols content and the antioxidant capacity. There was no effect of the frying oil on both nuggets’ luminosity and hue, but the macerated oil decreased the tonality. There was no effect on texture as well, but there was a notable decrease in oxidative rancidity of the nuggets fried with macerated oil. The importance to keep the nutritional quality of the frying oil is because of the oil absorption by the foods, implying that besides being a source of essential fatty acids, is a potential source of antioxidant compounds as well.