Citation
Bakar, Jamilah and Che Man, Yaakob and Ching, Thean Ling
(1998)
Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers.
Journal of Food Lipids, 5 (2).
pp. 149-157.
ISSN 10657258; ESSN: 1745-4522
Abstract
The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days. Each frying period was for 5 h and intermittent frying at 180C with half an hour interval was carried out. The antioxidant activities were determined by measuring peroxide value (PV), p-anisidine value (AnV), totox value, iodine value (IV), percent free fatty acids, color and viscosity of the oil. Results indicated that the ethanol extract of the citrus peel exhibited antioxidant properties and therefore has a potential as one of the new sources of natural antioxidants.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Biotechnology |
| DOI Number: | https://doi.org/10.1111/j.1745-4522.1998.tb00115.x |
| Publisher: | Food & Nutrition Press |
| Keywords: | Antioxidant; Fish crackers; Citrus hystrix peel extract; Frying |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 04 Jul 2017 03:03 |
| Last Modified: | 04 Jul 2017 03:03 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4522.1998.tb00115.x |
| URI: | http://psasir.upm.edu.my/id/eprint/51205 |
| Statistic Details: | View Download Statistic |
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