Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

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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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Bibliographic Details
Main Authors:	Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Format:	Article
Language:	English English
Published:	Copyright © 2005 Elsevier Ltd 2008
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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