Displaying publications 21 - 40 of 70 in total

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  1. Improving the quality of Lemuru (Sardinella lemuru) oil using magnesol XL filter aid
    Suseno, S.H., Tajul, A.Y
    International Food Research Journal, 2011;18(1):255-264.
    MyJurnal
    This study was aimed at improving the quality of fish oil. A synthetic filter aid (Magnesol XL) was used at various concentration (1, 3 and 5%) and time levels (5, 10, 15 and 20 minutes) to adsorb the polar compound products of the oil. Some physical and chemical properties (viscosity, colour, density, acid value, peroxide value and free fatty acid) of the treated oil were determined. Results indicate that Magnesol XL at 1 and 3% levels significantly reduced the acid value, peroxide value and free fatty acid contents of the treated oil.
    Treatment of the fish oil with Magnesol XL at 1 and 3% levels was also better than treatment with 5% Magnesol XL on improving the fish oil quality. The fatty acid profile for Σ n3 at untreated and treatment adsorbent showed significant at 0.05 level but not significant at Magnesol XL adsorbent concentration 1-5%.
    Matched MeSH terms: Peroxides
  2. Fulltext Frying stability of rice bran oil and palm olein
    Fan, H.Y., Sharifudin, M.S., Hasmadi, M., Chew, H.M.
    International Food Research Journal, 2013;20(1):403-407.
    MyJurnal
    A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA), peroxide value (PV), smoke point, p-anisidine value (p-AV), iodine value (IV) and colour. At the end of the frying period for both oil samples, FFA, PV, colour and p-AV were increased whereas the IV and smoke point decreased. The rate of FFA formation of RBO was slightly lower which increased from 0.142% to 0.66% compared to PO which was from 0.079% to 0.93%. The PV of RBO showed consistent increased from 3.9 meq/kg to 13.4 meq/kg whereas PO with initial value at 3.4 meq/kg increased to 34.6 meq/kg on the fifth day. Smoke point of RBO and PO progressively dropped from 235°C to 188°C and 220°C to 178°C, respectively. The level of p-AV for RBO increased from 12.19 to 32.65 from the initial to the end of frying day whereas PO had higher rate of changes in p-AV which was from 10.45 to 60.75. The IV decreased over frying time where IV of RBO decreased from 94.5 to 66.5 while IV of PO decreased from 50.9 to 44.6. The colour of RBO showed increased in redness and yellowness but PO was darker at the end of the frying trial. In general, RBO showed better stability than the PO in deep frying of French fries.
    Matched MeSH terms: Peroxides
  3. Fulltext Extraction and determination of physico-chemical characteristics of Pili nut oil
    Zarinah, Z., Maaruf, A.G., Nazaruddin, R., Wong, W.W.W., Xuebing, X.
    International Food Research Journal, 2014;21(1):297-301.
    MyJurnal
    Canarium ovatum oil Engl. (pili nut oil) was extracted by using cold press method and then the
    physico-chemical properties of the oil samples, roasted pili nut oil (RPNO) and unroasted pili
    nut oil (UPNO) such as iodine value (IV), peroxide value (PV), acid value (% FFA), solid fat
    content (SFC), fatty acid composition and triacylglycerol (TAG) composition were determined.
    The percentage of oil yield and iodine value for RPNO and UPNO were showed no significant
    different, wheareas there were significantly different for the peroxide value and percentage of
    free fatty acid. The solid fat content for RPNO and UPNO were similar to the palm olein oil
    and both completely melt at 25°C. Both samples, RPNO and UPNO were contained 50.70%
    and 52.59% of oleic acid and were found not contain the trisaturated TAGs.
    Matched MeSH terms: Peroxides
  4. Fulltext Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from African catfish (Clarias gariepinus)
    Amiza, M.A, Kang, W.C.
    International Food Research Journal, 2013;20(4):1585-1594.
    MyJurnal
    The effect of the addition of different concentrations of chitosan (0–2.0% w/w) on the gelling properties of surimi gels made from African catfish (Clarias gariepinus) was tested. Lipid oxidation, total volatile basic nitrogen (TVB-N), and aerobic plate count (APC) changes during 20 days of storage at 4oC also were evaluated. Surimi gels with 1.5% (w/w) chitosan added exhibited the highest improvement in gel strength (58.92%), whiteness (13.18%), and water holding capacity (36.8%). Incorporation of 2.0% (w/w) chitosan in gels resulted in the lowest TVB-N value (36.63 mg N/100 g) at the end of the 20 days storage period. Both the peroxide values and the 2-thiobarbituric acid values increased more slowly in the chitosan-treated gels than in the control gel during the storage period. Chitosan at concentrations of 1.75% and 2.0% (w/w) conferred the best antioxidant effect on catfish surimi gels and resulted in a significant reduction in APC. Based on the microbiological acceptability limit (106 cfu/g), the shelf life
    of surimi gels with 1.75% and 2.0% (w/w) chitosan was extended to 12 days in refrigerated storage at 4oC, whereas the other samples lasted only 8 days. Hence, the addition of 1.5–2.0% (w/w) chitosan is a promising approach for the preparation of catfish surimi gels, as it improves texture, prevents lipid oxidation, and inhibits microbial growth.
    Matched MeSH terms: Peroxides
  5. Refining of crude rubber seed oil as a feedstock for biofuel production
    Gurdeep Singh HK, Yusup S, Abdullah B, Cheah KW, Azmee FN, Lam HL
    J Environ Manage, 2017 Apr 28.
    PMID: 28460799 DOI: 10.1016/j.jenvman.2017.04.021
    Crude rubber seed oil is a potential source for biofuel production. However it contains undesirable impurities such as peroxides and high oxidative components that not only affect the oil stability, colour and shelf-life but promote insoluble gums formation with time that could cause deposition in the combustion engines. Therefore to overcome these problems the crude rubber seed oil is refined by undergoing degumming and bleaching process. The effect of bleaching earth dosage (15-40 wt %), phosphoric acid dosage (0.5-1.0 wt %) and reaction time (20-40 min) were studied over the reduction of the peroxide value in a refined crude rubber seed oil. The analysis of variance shows that bleaching earth dosage was the most influencing factor followed by reaction time and phosphoric acid dosage. A minimum peroxide value of 0.1 milliequivalents/gram was achieved under optimized conditions of 40 wt % of bleaching earth dosage, 1.0 wt % of phosphoric acid dosage and 20 min of reaction time using Response Surface Methodology design.
    Matched MeSH terms: Peroxides
  6. Fulltext Evaluation of antioxidant capacity and physicochemical properties of Sudanese baobab (Adansonia digitata) seed- oil
    Babiker, S., Mirghani, M.E.S., Saleh Matar, M., Kabbashi, N.A., Alam, Md. Z., Marikkar, J.M.N.
    International Food Research Journal, 2017;24(101):0-0.
    MyJurnal
    The oil quality parameters of the seed oil of Baobab (Adansonia digitata) were evaluated using standard methods of analysis. The Iodine value, Peroxide value, Saponification value were 86 g/100g, 4.08 mEq/Kg, 188 mg/g, respectively, for seed oil. The oil content of the kernel was higher 23% compared to the hulls that contain 5.4% oil. The kernel oil contains substantial quantities of calcium, potassium, and magnesium, which were found to be 4116, 2339 and 1629 mg/Kg, respectively. The fatty acid profile showed that oleic and linoleic were the major unsaturated fatty acids, whereas palmitic was the major saturated acid. The oil also, showed considerable amount of total phenolic content (TPC) and worthy antioxidant activity. Baobab oil has great nutritional and industrial potentials. It is therefore recommended that more and advanced research should be undertaken for this abundant source of natural nutritious oil.
    Matched MeSH terms: Peroxides
  7. Fulltext Antioxidant efficacy of soybean cake extracts in soy oil protection
    Zamindar N, Bashash M, Khorshidi F, Serjouie A, Shirvani MA, Abbasi H, et al.
    J Food Sci Technol, 2017 Jun;54(7):2077-2084.
    PMID: 28720965 DOI: 10.1007/s13197-017-2646-0
    The aim of this study was to evaluate the presence and possibility of extracting compounds with antioxidant properties of soybean cake to extend the storage stability of soybean oil. Results showed that the highest DPPH radical scavenging activity was observed for sample to solvent ratio 1:25 while extracting by 70% ethanol for 3 h). The most phenolic compounds equivalents (Gallic acid) was observed for sample to solvent ratio 1:25 while extracting by 70% methanol for 14 h. In addition, the soybean cake extract at concentrations of 50, 100, 150 and 200 ppm in soybean oil could significantly lower the peroxide, diene and p-anisidine values of soy oil during storage at 65 °C.
    Matched MeSH terms: Peroxides
  8. Fulltext Oxygen-Releasing Antibacterial Nanofibrous Scaffolds for Tissue Engineering Applications
    Abudula T, Gauthaman K, Hammad AH, Joshi Navare K, Alshahrie AA, Bencherif SA, et al.
    Polymers (Basel), 2020 May 29;12(6).
    PMID: 32485817 DOI: 10.3390/polym12061233
    Lack of suitable auto/allografts has been delaying surgical interventions for the treatment of numerous disorders and has also caused a serious threat to public health. Tissue engineering could be one of the best alternatives to solve this issue. However, deficiency of oxygen supply in the wounded and implanted engineered tissues, caused by circulatory problems and insufficient angiogenesis, has been a rate-limiting step in translation of tissue-engineered grafts. To address this issue, we designed oxygen-releasing electrospun composite scaffolds, based on a previously developed hybrid polymeric matrix composed of poly(glycerol sebacate) (PGS) and poly(ε-caprolactone) (PCL). By performing ball-milling, we were able to embed a large percent of calcium peroxide (CP) nanoparticles into the PGS/PCL nanofibers able to generate oxygen. The composite scaffold exhibited a smooth fiber structure, while providing sustainable oxygen release for several days to a week, and significantly improved cell metabolic activity due to alleviation of hypoxic environment around primary bone-marrow-derived mesenchymal stem cells (BM-MSCs). Moreover, the composite scaffolds also showed good antibacterial performance. In conjunction to other improved features, such as degradation behavior, the developed scaffolds are promising biomaterials for various tissue-engineering and wound-healing applications.
    Matched MeSH terms: Peroxides
  9. Nanostructured Co-Mn containing perovskites for degradation of pollutants: Insight into the activity and stability
    Miao J, Sunarso J, Duan X, Zhou W, Wang S, Shao Z
    J Hazard Mater, 2018 May 05;349:177-185.
    PMID: 29425884 DOI: 10.1016/j.jhazmat.2018.01.054
    The efficient oxidative removal of persistent organic components in wastewater relies on low-cost heterogeneous catalysts that offer high catalytic activity, stability, and recyclability. Here, we designed a series of nanostructured Co-Mn containing perovskite catalysts, LaCo1-xMnxO3+δ (LCM, x = 0, 0.3, 0.5, 0.7, and 1.0), with over-stoichiometric oxygen (δ > 0) to show superior catalytic activity for the degradation of a variety of persistent aqueous organic pollutants by activating peroxymonosulfate (PMS). The nature of LCM for catalysis was comprehensively investigated. A "volcano-shaped" correlation was observed between the catalytic activity and electron filling (eg) of Co in LCM. Among these compounds, LaCo0.5Mn0.5O3+δ (LCM55) exhibited an excellent activity with eg = 1.27. The high interstitial oxygen ion diffusion rate (DO2- = 1.58 ± 0.01 × 10-13 cm2 s-1) of LCM55 also contributes to its catalytic activity. The enhanced stability of LCM55 can be ascribed to its stronger relative acidity (3.22). Moreover, an increased solution pH (pH ≥ 7) generated a faster organic degradation rate and a decrease in metal leaching (0.004 mM) for LCM55 perovskite, justifying it as a potential material for environmental remediation.
    Matched MeSH terms: Peroxides
  10. Fulltext Stability of blended palm oils during potato frying
    Azimah, R., Azrina, A., Khoo, H.E.
    International Food Research Journal, 2017;24(5):2122-2127.
    MyJurnal
    The aim of this study was to determine hydrolytic stability [acid value (AV)] and oxidative stability [peroxide value (PV) and conjugated dienes (CD)] of selected blended oils during potato frying. The blended oils were prepared by blending palm oil with corn oil (POCO), sesame oil (POSO) and rice bran oil (PORBO). Blended vegetable oils were prepared in a ratio of 1 to 1 (v/v) and tested for 0, 10 and 20 times after frying potato. AV and PV were determined by titration method, while CD was determined using the spectrophotometric method. Increasing frequency of oil frying contributed to increased level of AV in all blended oils. PVs were increased in all samples, with most noticeable increment observed in POSO, followed by PORBO and POCO. CD levels of the blended oils were also increased after 20 times of potato frying compared with the unused oil and after 10 times of frying. POCO was the most stable oil in terms of hydrolytic and oxidative stabilities. It is most suitable for deep-fat frying of potato chips and industrial application.
    Matched MeSH terms: Peroxides
  11. Fulltext SrCo1-xTixO3-δ perovskites as excellent catalysts for fast degradation of water contaminants in neutral and alkaline solutions
    Miao J, Sunarso J, Su C, Zhou W, Wang S, Shao Z
    Sci Rep, 2017 03 10;7:44215.
    PMID: 28281656 DOI: 10.1038/srep44215
    Perovskite-like oxides SrCo1-xTixO3-δ (SCTx, x = 0.1, 0.2, 0.4, 0.6) were used as heterogeneous catalysts to activate peroxymonosulfate (PMS) for phenol degradation under a wide pH range, exhibiting more rapid phenol oxidation than Co3O4 and TiO2. The SCT0.4/PMS system produced a high activity at increased initial pH, achieving optimized performance at pH ≥ 7 in terms of total organic carbon removal, the minimum Co leaching and good catalytic stability. Kinetic studies showed that the phenol oxidation kinetics on SCT0.4/PMS system followed the pseudo-zero order kinetics and the rate on SCT0.4/PMS system decreased with increasing initial phenol concentration, decreased PMS amount, catalyst loading and solution temperature. Quenching tests using ethanol and tert-butyl alcohol demonstrated sulfate and hydroxyl radicals for phenol oxidation. This investigation suggested promising heterogeneous catalysts for organic oxidation with PMS, showing a breakthrough in the barriers of metal leaching, acidic pH, and low efficiency of heterogeneous catalysis.
    Matched MeSH terms: Peroxides
  12. Fulltext In vitro antioxidant activities of extract and oil from roselle (Hibiscus sabdariffa L.) seed against sunflower oil autoxidation
    Nyam KL, Teh YN, Tan CP, Kamariah L
    Malays J Nutr, 2012 Aug;18(2):265-74.
    PMID: 24575672 MyJurnal
    In order to overcome the stability problems of oils and fats, synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) have widespread use as food additives in many countries. Recent reports reveal that these compounds may be implicated in many health risks, including cancer and carcinogenesis. Hence, there is a move towards the use of natural antioxidants of plant origin to replace these synthetic antioxidants.
    Matched MeSH terms: Peroxides/analysis
  13. Antioxidant Properties and Yield of Wood Ear Mushroom, Auricularia polytricha (Agaricomycetes), Cultivated on Rubberwood Sawdust
    Teoh HL, Ahmad IS, Johari NMK, Aminudin N, Abdullah N
    Int J Med Mushrooms, 2018;20(4):369-380.
    PMID: 29953397 DOI: 10.1615/IntJMedMushrooms.2018025986
    Mushroom cultivation has become an important component of agriculture, providing food and contributing to the global economy. It uses vertical space and addresses issues of food quality, health improvement, and environmental sustainability. Auricularia mushrooms are popular ingredients in traditional Chinese cuisine. The objective of this study was to determine yield and evaluate radical scavenging capacity of A. polytricha cultivated on rubberwood sawdust on a large scale; we measured total phenolic content; DPPH, hydroxyl, superoxide anion, and peroxyl radical scavenging; and reducing power. Cultivation on rubberwood sawdust produces an average of 4 harvests per bag and a biological efficiency of 80-82%. The antioxidant capacity investigations revealed that the ethyl acetate fraction was the most potent radical scavenger in all assays except that for superoxide anions, whereas the aqueous fraction exhibited mild to moderate antioxidant capacity in scavenging the various radicals. Artificial cultivation of A. polytricha on rubberwood sawdust yields many sporophores with potent antioxidant capacity.
    Matched MeSH terms: Peroxides/metabolism; Superoxides/analysis
  14. Fulltext Thermal Stability and Sensory Acceptance of Cupcakes Containing Red Palm Olein
    Loganathan R, Tarmizi AHA, Vethakkan SR, Teng KT
    J Oleo Sci, 2020 Jul 02;69(7):671-676.
    PMID: 32522941 DOI: 10.5650/jos.ess19253
    The study was designed to evaluate the nutritive value, thermal stability and consumer acceptance of cupcakes baked with red palm olein compared to palm olein. Thermal stability was evaluated for acidity, peroxide, p-anisidine and total oxidation value (cumulative between peroxide and p-anisidine values), as well as fatty acid composition. The concentrations of phytonutrients including tocopherols and tocotrienols, alpha- and beta-carotene after baking were also determined. Acceptance of the cupcakes was assessed using a structured hedonic scale of five points by 29 panelists. As compared to initial test oil (red palm olein), acidity (red palm olein, 0.07±0.01% vs cupcakes containing red palm olein, 0.09±0.01%; P=0.0232), peroxide value (red palm olein, 0.33±0.05 meq O2 kg-1 vs cupcakes containing red palm olein 0.73±0.06 meq O2 kg-1; P=0.0011) and total oxidation value (red palm olein, 2.24±0.13 unit vs cupcakes containing red palm olein, 3.09±0.17 unit; P=0.0012) were found to be higher in cupcakes containing red palm olein, which is within the acceptable rancidity range (peroxide value < 7.5 meq O2 kg-1) for snack food category. No changes were found on oxidative parameters (acidity, peroxide, p-anisidine values and total oxidation value) in cupcakes containing palm olein. Cupcakes made with red palm olein retained nearly 100% of alpha- and beta-carotenes upon baking. Tocopherol homologues were stable in both comparisons, with 95% retention as compared to tocotrienol homologues (~85%). Cupcakes made from red palm olein received higher score (mean=3.29) in sensory evaluation as compared to cupcakes containing palm olein (mean=3.07). The study, therefore, encourages the inclusion of red palm olein in the formulation of bakery products.
    Matched MeSH terms: Peroxides/analysis
  15. Improvement of enzymatic bioxylitol production from sawdust hemicellulose: optimization of parameters
    Rafiqul ISM, Mimi Sakinah AM, Zularisam AW
    Prep Biochem Biotechnol, 2021;51(10):1060-1070.
    PMID: 33724897 DOI: 10.1080/10826068.2021.1897840
    Enzymatic production of bioxylitol from lignocellulosic biomass (LCB) provides a promising alternative to both chemical and fermentative routes. This study aimed to assess the impacts of catalytic variables on bioxylitol production from wood sawdust using xylose reductase (XR) enzyme and to optimize the bioprocess. Enzyme-based xylitol production was carried out in batch cultivation under various experimental conditions to obtain maximum xylitol yield and productivity. The response surface methodology (RSM) was followed to fine-tune the most significant variables such as reaction time, temperature, and pH, which influence the synthesis of bioxylitol from sawdust hydrolysate and to optimize them. The optimum time, temperature, and pH became were 12.25 h, 35 °C, and 6.5, respectively, with initial xylose 18.8 g/L, NADPH 2.83 g/L, XR 0.027 U/mg, and agitation 100 rpm. The maximum xylitol production was attained at 16.28 g/L with a yield and productivity of 86.6% (w/w) and 1.33 g/L·h, respectively. Optimization of catalytic parameters using sequential strategies resulted in 1.55-fold improvement in overall xylitol production. This study explores a novel strategy for using sawdust hemicellulose in bioxylitol production by enzyme technology.
    Matched MeSH terms: Peroxides/metabolism*
  16. Endometriosis and infertility: the role of exogenous lipid peroxides in the peritoneal fluid
    Arumugam K, Dip YC
    Fertil Steril, 1995 Jan;63(1):198-9.
    PMID: 7805914
    OBJECTIVE: To determine if lipid peroxides were raised in the pelvic peritoneal fluid of patients with endometriosis.

    DESIGN: Control study involving patients with and without endometriosis.

    METHODS: The lipid peroxide (malondialdehyde) levels in the pelvic PF of 12 patients with moderate-to severe endometriosis, 15 patients with minimal-mild endometriosis and 13 patients with normal pelvises were compared.

    RESULTS: The level of lipid peroxides were not affected by the presence nor the severity of endometriosis.

    CONCLUSION: Accelerated lipid peroxidation does not appear to play a role in the causal relationship between endometriosis and infertility.

    Matched MeSH terms: Lipid Peroxides/metabolism
  17. Fulltext Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters
    Solati Z, Baharin BS
    J Food Sci Technol, 2015 Jun;52(6):3475-84.
    PMID: 26028729 DOI: 10.1007/s13197-014-1409-4
    Effect of supercritical CO2 extracted Nigella sativa L. seed extract (NE) on frying performance of sunflower oil and refined, bleached and deodorized (RBD) palm olein was investigated at concentrations of 1.2 % and 1.0 % respectively. Two frying systems containing 0 % N. sativa L. extract (Control) and 0.02 % butylated hydroxytoluene (BHT) were used for comparison. Physicochemical properties such as fatty acid composition (FAC), Peroxide Value (PV), Anisidine Value (AV), Totox Value (TV), Total Polar Content (TPC), C18:2/C16:0 ratio and viscosity of frying oils were determined during five consecutive days of frying. Results have shown that N. sativa L. extract was able to improve the oxidative stability of both frying oils during the frying process compared to control. The stabilizing effect of antioxidants were in the order of BHT > NE. RBD palm olein was found to be more stable than sunflower oil based on the ratio of linoleic acid (C18:2) to palmitic acid (C16:0) and fatty acid composition.
    Matched MeSH terms: Peroxides
  18. Fulltext Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes
    International Food Research Journal, 2011;18(2):583-587.
    MyJurnal
    Efficacy of some Malaysian herbal aqueous extracts, BHA/BHT (synthetic antioxidants) and ascorbic acid in retarding oxidative rancidity was tested with cakes. The development of lipid oxidation products during 15 days at room temperature was evaluated by means of Peroxide Value (PV) and Thiobarbituric acidreactive substances (TBARS) value. The six formulations consists of control sample (cake without addition of antioxidant) (F1), cake added with curry leaves extract (F2), cake incorporated with kesum leaves extract (F3), cake added with tenggek burung leaves extract (F4), cake incorporated with ascorbic acid (F5) and cake added with BHA/BHT (F6). Formulation with the incorporation of tenggek burung leaves extract showed powerful oxidative stability effect compared to the formulations with othe plant extracts and control sample. However, cakes with BHA/BHT showed the strongest oxidative stability throughout the storage period. Therefore, it is suggested that tenggek burung leaves extract can be added into the food system for effectiveness as antioxidant to prolong the shelf life of the product.
    Matched MeSH terms: Peroxides
  19. Fulltext Determination of flavonoids in Citrus grandis (Pomelo) peels and their inhibition activity on lipid peroxidation in fish tissue
    Zarina, Z., Tan S.Y.
    International Food Research Journal, 2013;20(1):313-317.
    MyJurnal
    The peels of pomelo contribute 30% of the fruit weight and yet it has been dump without recognizing the possible nutritional value of the peels. Study has been carried out to identify flavonoid content of the peels and analysed the activity of the flavonoid towards inhibition of lipid peroxidation. Optimization of flavonoid extraction was conducted using aqueous solvent (methanol and ethanol), extraction time (1-3 h) and extraction temperature (50°C-80°) via water bath extraction. The total content of flavonoids was quantitatively determined by using coloration methods with chromogenic system of NaNO2–Al (NO3)3–NaOH and and it was found that the extraction at 65ºC for 2 h in aqueous ethanol was the optimized condition for maximum flavonoids i.e. 190.42mg/L. A spectrophometric analysis was performed to evaluate flavonoid activity towards lipid peroxidation in the fish tissue. There was reduction in Peroxide value (PV) indicated the inhibition of lipid peroxidation in fish treated with pomelo peel as evidence of concurrency of positive flavonoid activity.
    Matched MeSH terms: Peroxides
  20. Frying quality of virgin coconut oil as affected by Zea mays extract
    Marina A, Wan Rosli WI, Neoh S
    Sains Malaysiana, 2014;43:1311-1315.
    The effect of corn silk or Zea mays extract on the physicochemical changes of virgin coconut oil was studied during three consecutive days of deep frying. There were three types of oil blend systems used: virgin coconut oil without antioxidant as control system; virgin coconut oil with butylated hydroxytoluene (BHT) as synthetic antioxidant and virgin coconut oil with Zea mays extract as natural antioxidant. The oil quality was assessed by measuring the colour, viscosity, peroxide, p-anisidine, free fatty acids, totox and iodine value. The results show that Zea mays extract delayed the oil deterioration. The Zea mays extract significantly (p<0.05) lowered the rate of oxidation in virgin coconut oil compared to control oil and was comparable to BHT. Zea mays extract did not change the sensory profiles of French fries which was shown by insignificant difference (p<0.05) between Zea mays and control fries for all sensory attributes (colour, taste, aroma, crispiness, oiliness and overall quality). In general, the Zea may extract was capable of extending the stability and quality of virgin coconut oil and therefore has potential as new source of natural antioxidant for use in deep frying.
    Matched MeSH terms: Peroxides
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