Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein

Citation

Jaswir, Irwandi and Che Man, Yaakob B. and Kitts, David D. (2000) Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein. Food Research International, 33 (2). pp. 75-81. ISSN 0963-9969; eISSN: 0963-9969

Abstract

A spectrophotometric-based method was developed to determine the changes in alkaline contaminant materials (ACM) of natural antioxidant-treated, refined, bleached and deodorized (RBD) palm olein during 5-day deep-fat frying of potato chips. Results showed that the ACM contents in RBD palm olein could be determined spectrophotometrically at 540 nm. Oleoresin rosemary extract, sage extract and citric acid significantly (P < .05) lowered the ACM content in oil during 5-day deep-fat frying of potato chips. A combination of 0.087% oleoresin rosemary extract, 0.072% sage extract and 0.025% citric acid was required to achieve the minimum level of ACM after 5-day frying. (C) 2000 Published by Elsevier Science Ltd.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/S0963-9969(99)00149-0
Keywords:	Alkaline contaminant materials; Deep-fat frying; Optimization; RBD palm olein; Response surface methodology; Rosemary; Sage
Depositing User:	Ms. Azian Edawati Zakaria
Date Deposited:	19 Mar 2025 04:26
Last Modified:	19 Mar 2025 04:26
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/S0963-9969(99)00149-0
URI:	http://psasir.upm.edu.my/id/eprint/116098
Statistic Details:	View Download Statistic

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