Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein
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 coul...
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| Format: | Article |
| Language: | English |
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2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116098/ http://psasir.upm.edu.my/id/eprint/116098/1/116098.pdf |
| _version_ | 1848866927384985600 |
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| author | Jaswir, Irwandi Che Man, Yaakob B. Kitts, David D. |
| author_facet | Jaswir, Irwandi Che Man, Yaakob B. Kitts, David D. |
| author_sort | Jaswir, Irwandi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:28:23Z |
| format | Article |
| id | upm-116098 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:28:23Z |
| publishDate | 2000 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1160982025-03-19T04:26:44Z http://psasir.upm.edu.my/id/eprint/116098/ Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein Jaswir, Irwandi Che Man, Yaakob B. Kitts, David D. 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. 2000 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/116098/1/116098.pdf 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 https://linkinghub.elsevier.com/retrieve/pii/S0963996999001490 10.1016/S0963-9969(99)00149-0 |
| spellingShingle | Jaswir, Irwandi Che Man, Yaakob B. Kitts, David D. Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein |
| title | Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein |
| title_full | Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein |
| title_fullStr | Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein |
| title_full_unstemmed | Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein |
| title_short | Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein |
| title_sort | effect of natural antioxidants in controlling alkaline contaminant materials (acm) in heated palm olein |
| url | http://psasir.upm.edu.my/id/eprint/116098/ http://psasir.upm.edu.my/id/eprint/116098/ http://psasir.upm.edu.my/id/eprint/116098/ http://psasir.upm.edu.my/id/eprint/116098/1/116098.pdf |