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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Copyright © 2005 Elsevier Ltd
2008
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| 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 |