Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying

The potential use of selected Malaysian herb (Murraya koenigii, Curcuma longa, Citrus hystrix and Pandanus amaryllifolius) leaf extracts as natural antioxidant were evaluated in antioxidant assay, accelerated oxidation test and deep fat frying. They were analyzed for antioxidant activity using 1-1-d...

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Main Author:	Mohd Nor, Fatihanim
Format:	Thesis
Language:	English English
Published:	2008
Subjects:	Herbs - Malaysia - Case studies
Online Access:	http://psasir.upm.edu.my/id/eprint/5722/1/FSTM_2008_12_abstract.pdf
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id	my-upm-ir.5722
record_format	uketd_dc
spelling	my-upm-ir.57222013-05-27T07:24:41Z Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying 2008 Mohd Nor, Fatihanim The potential use of selected Malaysian herb (Murraya koenigii, Curcuma longa, Citrus hystrix and Pandanus amaryllifolius) leaf extracts as natural antioxidant were evaluated in antioxidant assay, accelerated oxidation test and deep fat frying. They were analyzed for antioxidant activity using 1-1-diphenyl-2-hydrazyl (DPPH) radical- scavenging activity assay and linoleic acid model system. The extracts at different concentrations were added to refined, bleached and deodorized (RBD) palm olein and heated to frying temperature, analyzed for peroxide value, anisidine value, free fatty acid and oxidative stability index (OSI). From there, optimum concentration was chosen and 40 hr frying experiment was being carried out. The polyphenol content ranged from 101.4 mg in P. amaryllifolius to 116.3 mg C. longa. The antioxidative activity of the extracts in both assays followed the decreasing order of: C. longa> M. koenigii> C. hystrix> P. amaryllifolius. 2000 ppm was chosen as the optimum concentration to be used in deep frying experiment. Extracts of Pandanus amaryllifolius and Citrus hystrix exhibited protective activity towards RBD palm olein that was comparable to BHT (p>0.05) during frying. The extracts were useful in improving and also maintaining the sensory characteristics of French fries. The French fries treated with herb extracts were acceptable by panelists until day 5 of frying. The natural antioxidants significantly (p<0.05) lowered the rate of oil oxidation during deep- fat frying and maintaining the quality of French fries. They exhibited excellent heat- stable antioxidant properties are good natural alternative to existing synthetic antioxidants for the food industry. Herbs - Malaysia - Case studies 2008 Thesis http://psasir.upm.edu.my/id/eprint/5722/ http://psasir.upm.edu.my/id/eprint/5722/1/FSTM_2008_12_abstract.pdf application/pdf en public masters Universiti Putra Malaysia Herbs - Malaysia - Case studies Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Herbs - Malaysia - Case studies
spellingShingle	Herbs - Malaysia - Case studies Mohd Nor, Fatihanim Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying
description	The potential use of selected Malaysian herb (Murraya koenigii, Curcuma longa, Citrus hystrix and Pandanus amaryllifolius) leaf extracts as natural antioxidant were evaluated in antioxidant assay, accelerated oxidation test and deep fat frying. They were analyzed for antioxidant activity using 1-1-diphenyl-2-hydrazyl (DPPH) radical- scavenging activity assay and linoleic acid model system. The extracts at different concentrations were added to refined, bleached and deodorized (RBD) palm olein and heated to frying temperature, analyzed for peroxide value, anisidine value, free fatty acid and oxidative stability index (OSI). From there, optimum concentration was chosen and 40 hr frying experiment was being carried out. The polyphenol content ranged from 101.4 mg in P. amaryllifolius to 116.3 mg C. longa. The antioxidative activity of the extracts in both assays followed the decreasing order of: C. longa> M. koenigii> C. hystrix> P. amaryllifolius. 2000 ppm was chosen as the optimum concentration to be used in deep frying experiment. Extracts of Pandanus amaryllifolius and Citrus hystrix exhibited protective activity towards RBD palm olein that was comparable to BHT (p>0.05) during frying. The extracts were useful in improving and also maintaining the sensory characteristics of French fries. The French fries treated with herb extracts were acceptable by panelists until day 5 of frying. The natural antioxidants significantly (p<0.05) lowered the rate of oil oxidation during deep- fat frying and maintaining the quality of French fries. They exhibited excellent heat- stable antioxidant properties are good natural alternative to existing synthetic antioxidants for the food industry.
format	Thesis
qualification_level	Master's degree
author	Mohd Nor, Fatihanim
author_facet	Mohd Nor, Fatihanim
author_sort	Mohd Nor, Fatihanim
title	Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying
title_short	Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying
title_full	Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying
title_fullStr	Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying
title_full_unstemmed	Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying
title_sort	antioxidative activities of selected malaysian herb extracts during accelerated oxidation test and deep- fat frying
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	2008
url	http://psasir.upm.edu.my/id/eprint/5722/1/FSTM_2008_12_abstract.pdf
_version_	1747810471448150016

Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying

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