Performance of phytochemical antioxidant systems in refined-bleached-deodorized palm olein during frying.
Antioxidants are important inhibitory compounds against the oxidative deterioration of food. This study investigated the effects of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the physico-chemical characteristics of refined, bleached and deodorized (RBD) palm olein during the frying of potato chips. The effects of various mixtures of the antioxidants on the oil was also studied in repeated deep frying. The response surface methodology was used to optimize the composition of mixed antioxidants used. A comparative study was carried out with synthetic antioxidants. Samples of the oil after frying were analyzed for different physical and chemical properties. OR and OS were found to be effective phytochemical antioxidants protecting RBD palm olein against oxidative deterioration during frying.
Jaswir
Irwandi
I
Department of Biotechnology, Faculty of Science, International Islamic University Malaysia, Jalan Gombak, 53100 Kuala Lumpur. irwandi@iiu.edu.my
Che Man
Yaacob B
YB
Hassan
Torla H
TH
D000975:Antioxidants / Q000494:pharmacology*; D019343:Citric Acid / Q000494:pharmacology; D003296:Cooking; D004305:Dose-Response Relationship, Drug; D004338:Drug Combinations; D005524:Food Technology; D006358:Hot Temperature; D006801:Humans; D010084:Oxidation-Reduction; D000073878:Palm Oil; D010936:Plant Extracts / Q000494:pharmacology*; D010938:Plant Oils / Q000737:chemistry*; D027542:Rosmarinus / Q000737:chemistry; D027543:Salvia officinalis / Q000737:chemistry
D000975:Antioxidants; D004338:Drug Combinations; D010936:Plant Extracts; D010938:Plant Oils; C018620:oleoresins; D019343:Citric Acid; D000073878:Palm Oil