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

• 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
• Institution: Universiti Putra Malaysia

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...