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 (...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Springer-Verlag
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13201/1/Antioxidative%20properties%20of%20curcuma%20longa%20leaf%20extract%20in%20accelerated%20oxidation%20and%20deep%20frying%20studies.pdf |
| _version_ | 1825945190997688320 |
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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 |
| collection | UPM |
| description | 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 (P < 0.05) at 0.2% concentration, better than 0.02% BHT for the Oxidative Stability Index (OSI) in an accelerated oxidation study and also the peroxide value in deep frying studies. In sensory evaluation, the French fries were acceptable and were not significantly different (P < 0.05) from one another for color, oiliness and crispiness throughout the 40-h frying study. Curcuma longa leaf extract, which had a polyphenol content of 116.3 ± 0.2 mg/g, possessed heat-stable antioxidant properties and may be a good natural alternative to existing synthetic antioxidants in the food industry. |
| first_indexed | 2024-03-06T07:27:39Z |
| format | Article |
| id | upm.eprints-13201 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:27:39Z |
| publishDate | 2008 |
| publisher | Springer-Verlag |
| record_format | dspace |
| spelling | upm.eprints-132012015-10-30T02:33:34Z http://psasir.upm.edu.my/id/eprint/13201/ Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. Mohd Nor, Fatihanim Mohamed, Suhaila Idris, Nor Aini Ismail, Razali 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 (P < 0.05) at 0.2% concentration, better than 0.02% BHT for the Oxidative Stability Index (OSI) in an accelerated oxidation study and also the peroxide value in deep frying studies. In sensory evaluation, the French fries were acceptable and were not significantly different (P < 0.05) from one another for color, oiliness and crispiness throughout the 40-h frying study. Curcuma longa leaf extract, which had a polyphenol content of 116.3 ± 0.2 mg/g, possessed heat-stable antioxidant properties and may be a good natural alternative to existing synthetic antioxidants in the food industry. Springer-Verlag 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13201/1/Antioxidative%20properties%20of%20curcuma%20longa%20leaf%20extract%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 curcuma longa leaf extract in accelerated oxidation and deep frying studies. Journal of the American Oil Chemists' Society, 86 (2). pp. 141-147. ISSN 0003-021X; ESSN: 1558-9331 10.1007/s11746-008-1335-6 English |
| spellingShingle | Mohd Nor, Fatihanim Mohamed, Suhaila Idris, Nor Aini Ismail, Razali Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. |
| title | Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. |
| title_full | Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. |
| title_fullStr | Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. |
| title_full_unstemmed | Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. |
| title_short | Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. |
| title_sort | antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies |
| url | 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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