Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage
With the concern of adverse effects of lipid oxidation on food deterioration and human health, the antioxidant activities of kenaf seed extracts (KSE), roselle seed extracts (RSE) and roselle extracts (RE) were evaluated by comparing its oxidative stability in refined, bleached & deodorised (...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30520/ http://psasir.upm.edu.my/id/eprint/30520/1/30520.pdf |
| _version_ | 1848846700948488192 |
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| author | Nyam, Kar Lin Wong, M. M. Long, Kamariah Tan, Chin Ping |
| author_facet | Nyam, Kar Lin Wong, M. M. Long, Kamariah Tan, Chin Ping |
| author_sort | Nyam, Kar Lin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | With the concern of adverse effects of lipid oxidation on food deterioration and human
health, the antioxidant activities of kenaf seed extracts (KSE), roselle seed extracts (RSE) and
roselle extracts (RE) were evaluated by comparing its oxidative stability in refined, bleached
& deodorised (RBD) sunflower oils with that of in synthetic antioxidant, BHA. Established
methods such as peroxide values (PV), p-anisidine values (AV), TOTOX values, free fatty
acids (FFA), iodine values (IV), total phenolic contents (TPC), conjugated dienes (CD) and
conjugated triene (CT) were employed to assess the extent of oil deterioration. During 24
days storage, consensus was accomplished based on the results assessed by PV, TOTOX, CD,
CT, IV and TPC at which the antioxidant activities of KSE, RSE and RE were better than
BHA. Surprisingly, the results obtained by AV and FFA assays showed the reversed. Among
the extracts, RSE exhibited the best antioxidant activities. These suggest that KSE, RSE and
RE may be used as potential source of natural antioxidants in the application of food industry
to prevent lipid oxidation. |
| first_indexed | 2025-11-15T09:06:53Z |
| format | Article |
| id | upm-30520 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:06:53Z |
| publishDate | 2013 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-305202015-06-03T01:09:40Z http://psasir.upm.edu.my/id/eprint/30520/ Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage Nyam, Kar Lin Wong, M. M. Long, Kamariah Tan, Chin Ping With the concern of adverse effects of lipid oxidation on food deterioration and human health, the antioxidant activities of kenaf seed extracts (KSE), roselle seed extracts (RSE) and roselle extracts (RE) were evaluated by comparing its oxidative stability in refined, bleached & deodorised (RBD) sunflower oils with that of in synthetic antioxidant, BHA. Established methods such as peroxide values (PV), p-anisidine values (AV), TOTOX values, free fatty acids (FFA), iodine values (IV), total phenolic contents (TPC), conjugated dienes (CD) and conjugated triene (CT) were employed to assess the extent of oil deterioration. During 24 days storage, consensus was accomplished based on the results assessed by PV, TOTOX, CD, CT, IV and TPC at which the antioxidant activities of KSE, RSE and RE were better than BHA. Surprisingly, the results obtained by AV and FFA assays showed the reversed. Among the extracts, RSE exhibited the best antioxidant activities. These suggest that KSE, RSE and RE may be used as potential source of natural antioxidants in the application of food industry to prevent lipid oxidation. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30520/1/30520.pdf Nyam, Kar Lin and Wong, M. M. and Long, Kamariah and Tan, Chin Ping (2013) Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage. International Food Research Journal, 20 (2). pp. 695-701. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-20-2013.html |
| spellingShingle | Nyam, Kar Lin Wong, M. M. Long, Kamariah Tan, Chin Ping Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage |
| title | Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage |
| title_full | Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage |
| title_fullStr | Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage |
| title_full_unstemmed | Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage |
| title_short | Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage |
| title_sort | oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage |
| url | http://psasir.upm.edu.my/id/eprint/30520/ http://psasir.upm.edu.my/id/eprint/30520/ http://psasir.upm.edu.my/id/eprint/30520/1/30520.pdf |