Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers
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...
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| Format: | Article |
| Language: | English |
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Blackwell Publishing Inc
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116625/ http://psasir.upm.edu.my/id/eprint/116625/1/116625.pdf |
| _version_ | 1848867051984125952 |
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| author | Jamilah, B. Che Man, Yaakob B. Ching, Thean Ling |
| author_facet | Jamilah, B. Che Man, Yaakob B. Ching, Thean Ling |
| author_sort | Jamilah, B. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. © Copyright 1998 by Food & Nutrition Press, Inc., Trumbull, Connecticut. |
| first_indexed | 2025-11-15T14:30:21Z |
| format | Article |
| id | upm-116625 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:30:21Z |
| publishDate | 1998 |
| publisher | Blackwell Publishing Inc |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1166252025-04-14T04:04:54Z http://psasir.upm.edu.my/id/eprint/116625/ Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers Jamilah, B. Che Man, Yaakob B. Ching, Thean Ling 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. © Copyright 1998 by Food & Nutrition Press, Inc., Trumbull, Connecticut. Blackwell Publishing Inc 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/116625/1/116625.pdf Jamilah, B. and Che Man, Yaakob B. and Ching, Thean Ling (1998) Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers. Journal of Food Lipids, 5 (2). pp. 149-157. ISSN 1065-7258; eISSN: 1065-7258 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.1998.tb00115.x 10.1111/j.1745-4522.1998.tb00115.x |
| spellingShingle | Jamilah, B. Che Man, Yaakob B. Ching, Thean Ling Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers |
| title | Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers |
| title_full | Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers |
| title_fullStr | Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers |
| title_full_unstemmed | Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers |
| title_short | Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers |
| title_sort | antioxidant activity of citrus hystrix peel extract in red palm olein during frying of fish crackers |
| url | http://psasir.upm.edu.my/id/eprint/116625/ http://psasir.upm.edu.my/id/eprint/116625/ http://psasir.upm.edu.my/id/eprint/116625/ http://psasir.upm.edu.my/id/eprint/116625/1/116625.pdf |