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Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

Mohd Nor, Fatihanim and Mohamed, Suhaila and Idris, Nor Aini and Ismail, Razali (2008) Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry, 110 (2). pp. 319-327. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2008.02.004

Abstract

The potential uses of Pandanus amaryllifolius leaf extract as a natural antioxidant were evaluated in refined, bleached and deodorized (RBD) palm olein, using accelerated oxidation and deep frying studies at 180 °C from 0 to 40 h. The extracts (optimum concentration 0.2%) significantly retarded oil oxidation and deterioration (P < 0.05), comparably to 0.02% BHT in tests such as peroxide value, anisidine value, iodine value, free fatty acid, oxidative stability index (OSI), polar and polymer compound contents. In sensory evaluation studies, different batches of French fries were not significantly different (P < 0.05) from one another for oiliness, crispiness, taste and overall acceptability when the same oil was used for up to the 40th hour of frying. P. amaryllifolius leaf extract, which had a polyphenol content of 102 mg/g, exhibited an excellent heat-stable antioxidant property and may be a good natural alternative to existing synthetic antioxidants in the food industry.

Item Type:Article
Keyword:Frying, Pandanus amaryllifolius leaf extract, Palmolein, Sensory evaluation antioxidant, Accelerated oxidation study
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Copyright © 2005 Elsevier Ltd
DOI Number:10.1016/j.foodchem.2008.02.004
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2008.02.004
ID Code:7227
Deposited By: Samsida Samsudin
Deposited On:10 Jun 2010 08:22
Last Modified:10 Jun 2010 08:23

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