Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

The potential uses of Pandanus amaryllifolius leaf extract as a natural antioxidant were evaluated in refined, bleached and deodorized (RBD) palm olein, using accelerated oxidation and deep frying studies at 180 °C from 0 to 40 h. The extracts (optimum concentration 0.2%) significantly retarded oil...

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Bibliographic Details
Main Authors: Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Format: Article
Language:English
English
Published: Copyright © 2005 Elsevier Ltd 2008
Online Access:http://psasir.upm.edu.my/id/eprint/7227/1/Antioxidative%20properties%20of%20Pandanus%20amaryllifolius%20leaf%20extracts%20in%20accelerated%20oxidation%20and%20deep%20frying%20studies.pdf
http://psasir.upm.edu.my/id/eprint/7227/
http://dx.doi.org/10.1016/j.foodchem.2008.02.004
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Institution: Universiti Putra Malaysia
Language: English
English

Internet

http://psasir.upm.edu.my/id/eprint/7227/1/Antioxidative%20properties%20of%20Pandanus%20amaryllifolius%20leaf%20extracts%20in%20accelerated%20oxidation%20and%20deep%20frying%20studies.pdf
http://psasir.upm.edu.my/id/eprint/7227/
http://dx.doi.org/10.1016/j.foodchem.2008.02.004

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