Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
A study was conducted to investigate the antioxidative behaviour of the crude extracts of pegaga (Centella asiatica) leaves, and limau purut (Citrus hystrix) leaves, peels, and stems in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were the...
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| Format: | Article |
| Language: | English |
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Japan Oil Chemists' Society
2004
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| Online Access: | http://irep.iium.edu.my/472/1/Irwandi.pdf |
| _version_ | 1825644063348490240 |
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| author | Jaswir, Irwandi Hassan, Torla Mohd Said, Mohd Zaki |
| author_facet | Jaswir, Irwandi Hassan, Torla Mohd Said, Mohd Zaki |
| author_sort | Jaswir, Irwandi |
| collection | IIUM |
| description | A study was conducted to investigate the antioxidative behaviour of the crude extracts of pegaga (Centella asiatica) leaves, and limau purut (Citrus hystrix) leaves, peels, and stems in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were then compared to the activity of rosemary and sage, two types of antioxidant commonly found in the market. From the analysis using Oxigen Consumption Method, it was found that among the samples evaluated, pegaga leaves had the longest time to reach the 50% oxygen in the chamber, with 90 min, meaning that this sample had the highest level of antioxidative activity. This was followed by the extracts of limau purut leaves (85 min), peels (60 min), and stems (39 min). The antioxidative activities of these plants, however, were lower than those of rosemary and sage. These commercial antioxidants were found to have 155 and 145 min time, respectively, to reach the 50% oxygen in the chamber. Results from differential scanning calorimetry (DSC) analysis showed that addition of pegaga leaves and limau purut samples to the oil in the system reduced the oxidation as evidenced by longer To of antioxidants-treated samples. Statistical analysis from this study showed that there was no significant difference between To of pegaga leaves and those of rosemary and sage. This meant that the antioxidative activity of pegaga leaves was comparable to the activities of rosemary and sage. The antioxidative activities of limau purut leaves, peels and stems were also much higher than that of control. The finding from this study indicated that all samples used in this study had very good potential to be explored as sources of natural antioxidants. |
| first_indexed | 2024-03-05T22:27:46Z |
| format | Article |
| id | oai:generic.eprints.org:472 |
| institution | International Islamic University Malaysia |
| language | English |
| last_indexed | 2024-03-05T22:27:46Z |
| publishDate | 2004 |
| publisher | Japan Oil Chemists' Society |
| record_format | dspace |
| spelling | oai:generic.eprints.org:4722021-07-30T02:24:59Z http://irep.iium.edu.my/472/ Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems Jaswir, Irwandi Hassan, Torla Mohd Said, Mohd Zaki TP368 Food processing and manufacture A study was conducted to investigate the antioxidative behaviour of the crude extracts of pegaga (Centella asiatica) leaves, and limau purut (Citrus hystrix) leaves, peels, and stems in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were then compared to the activity of rosemary and sage, two types of antioxidant commonly found in the market. From the analysis using Oxigen Consumption Method, it was found that among the samples evaluated, pegaga leaves had the longest time to reach the 50% oxygen in the chamber, with 90 min, meaning that this sample had the highest level of antioxidative activity. This was followed by the extracts of limau purut leaves (85 min), peels (60 min), and stems (39 min). The antioxidative activities of these plants, however, were lower than those of rosemary and sage. These commercial antioxidants were found to have 155 and 145 min time, respectively, to reach the 50% oxygen in the chamber. Results from differential scanning calorimetry (DSC) analysis showed that addition of pegaga leaves and limau purut samples to the oil in the system reduced the oxidation as evidenced by longer To of antioxidants-treated samples. Statistical analysis from this study showed that there was no significant difference between To of pegaga leaves and those of rosemary and sage. This meant that the antioxidative activity of pegaga leaves was comparable to the activities of rosemary and sage. The antioxidative activities of limau purut leaves, peels and stems were also much higher than that of control. The finding from this study indicated that all samples used in this study had very good potential to be explored as sources of natural antioxidants. Japan Oil Chemists' Society 2004 Article PeerReviewed application/pdf en http://irep.iium.edu.my/472/1/Irwandi.pdf Jaswir, Irwandi and Hassan, Torla and Mohd Said, Mohd Zaki (2004) Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems. Journal of Oleo Science, 53 (11). pp. 525-529. ISSN 1345-8957 E-ISSN 1347-3352 http://www.jstage.jst.go.jp/article/jos/53/11/53_525/_article |
| spellingShingle | TP368 Food processing and manufacture Jaswir, Irwandi Hassan, Torla Mohd Said, Mohd Zaki Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems |
| title | Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems |
| title_full | Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems |
| title_fullStr | Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems |
| title_full_unstemmed | Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems |
| title_short | Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems |
| title_sort | efficacy of malaysian plant extracts in preventing peroxidation reactions in model and food oil systems |
| topic | TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/472/1/Irwandi.pdf |
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