Antioxidative Properties of <Emphasis Type="Italic">Curcuma longa</Emphasis> Leaf Extract in Accelerated Oxidation and Deep Frying Studies |
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| Authors: | Fatihanim Mohd Nor Suhaila Mohamed Nor Aini Idris Razali Ismail |
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| Affiliation: | (1) Functional Food Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;(2) Malaysian Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia |
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| Abstract: | 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. |
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| Keywords: | Frying Curcuma longa leaves Palm olein Sensory evaluation Antioxidant Accelerated oxidation study |
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