Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies.

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Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies.

The antioxidative properties of Curcuma longa (turmeric) leaf extract were evaluated in refined, bleached and deodorized (RBD) palm olein using accelerated oxidation and deep frying studies at 180 °C for up to 40 h. The extract was capable of retarding oil oxidation and deterioration significantly (...

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Bibliographic Details
Main Authors:	Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Format:	Article
Language:	English English
Published:	Springer-Verlag 2008
Online Access:	http://psasir.upm.edu.my/id/eprint/13201/ http://psasir.upm.edu.my/id/eprint/13201/1/Antioxidative%20properties%20of%20curcuma%20longa%20leaf%20extract%20in%20accelerated%20oxidation%20and%20deep%20frying%20studies.pdf

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