Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies
The potential uses of Pandanus amaryllifolius leaf extract as a natural antioxidant were evaluated in refined, bleached and deodorized (RBD) palm olein, using accelerated oxidation and deep frying studies at 180 °C from 0 to 40 h. The extracts (optimum concentration 0.2%) significantly retarded oil...
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Copyright © 2005 Elsevier Ltd
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7227/ http://psasir.upm.edu.my/id/eprint/7227/1/Antioxidative%20properties%20of%20Pandanus%20amaryllifolius%20leaf%20extracts%20in%20accelerated%20oxidation%20and%20deep%20frying%20studies.pdf |
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| author | Mohd Nor, Fatihanim Mohamed, Suhaila Idris, Nor Aini Ismail, Razali |
| author_facet | Mohd Nor, Fatihanim Mohamed, Suhaila Idris, Nor Aini Ismail, Razali |
| author_sort | Mohd Nor, Fatihanim |
| building | UPM Institutional Repository |
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| description | The potential uses of Pandanus amaryllifolius leaf extract as a natural antioxidant were evaluated in refined, bleached and deodorized (RBD) palm olein, using accelerated oxidation and deep frying studies at 180 °C from 0 to 40 h. The extracts (optimum concentration 0.2%) significantly retarded oil oxidation and deterioration (P < 0.05), comparably to 0.02% BHT in tests such as peroxide value, anisidine value, iodine value, free fatty acid, oxidative stability index (OSI), polar and polymer compound contents. In sensory evaluation studies, different batches of French fries were not significantly different (P < 0.05) from one another for oiliness, crispiness, taste and overall acceptability when the same oil was used for up to the 40th hour of frying. P. amaryllifolius leaf extract, which had a polyphenol content of 102 mg/g, exhibited an excellent heat-stable antioxidant property and may be a good natural alternative to existing synthetic antioxidants in the food industry. |
| first_indexed | 2025-11-15T07:28:55Z |
| format | Article |
| id | upm-7227 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:28:55Z |
| publishDate | 2008 |
| publisher | Copyright © 2005 Elsevier Ltd |
| recordtype | eprints |
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| spelling | upm-72272015-10-23T07:18:39Z http://psasir.upm.edu.my/id/eprint/7227/ Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies Mohd Nor, Fatihanim Mohamed, Suhaila Idris, Nor Aini Ismail, Razali The potential uses of Pandanus amaryllifolius leaf extract as a natural antioxidant were evaluated in refined, bleached and deodorized (RBD) palm olein, using accelerated oxidation and deep frying studies at 180 °C from 0 to 40 h. The extracts (optimum concentration 0.2%) significantly retarded oil oxidation and deterioration (P < 0.05), comparably to 0.02% BHT in tests such as peroxide value, anisidine value, iodine value, free fatty acid, oxidative stability index (OSI), polar and polymer compound contents. In sensory evaluation studies, different batches of French fries were not significantly different (P < 0.05) from one another for oiliness, crispiness, taste and overall acceptability when the same oil was used for up to the 40th hour of frying. P. amaryllifolius leaf extract, which had a polyphenol content of 102 mg/g, exhibited an excellent heat-stable antioxidant property and may be a good natural alternative to existing synthetic antioxidants in the food industry. Copyright © 2005 Elsevier Ltd 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7227/1/Antioxidative%20properties%20of%20Pandanus%20amaryllifolius%20leaf%20extracts%20in%20accelerated%20oxidation%20and%20deep%20frying%20studies.pdf Mohd Nor, Fatihanim and Mohamed, Suhaila and Idris, Nor Aini and Ismail, Razali (2008) Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry, 110 (2). pp. 319-327. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2008.02.004 10.1016/j.foodchem.2008.02.004 English |
| spellingShingle | Mohd Nor, Fatihanim Mohamed, Suhaila Idris, Nor Aini Ismail, Razali Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies |
| title | Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies |
| title_full | Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies |
| title_fullStr | Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies |
| title_full_unstemmed | Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies |
| title_short | Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies |
| title_sort | antioxidative properties of pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies |
| url | http://psasir.upm.edu.my/id/eprint/7227/ http://psasir.upm.edu.my/id/eprint/7227/ http://psasir.upm.edu.my/id/eprint/7227/ http://psasir.upm.edu.my/id/eprint/7227/1/Antioxidative%20properties%20of%20Pandanus%20amaryllifolius%20leaf%20extracts%20in%20accelerated%20oxidation%20and%20deep%20frying%20studies.pdf |