Antioxidative Properties of Curcuma longa Leaf Extract in Accelerated Oxidation and Deep Frying Studies
- 370 Downloads
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.
KeywordsFrying Curcuma longa leaves Palm olein Sensory evaluation Antioxidant Accelerated oxidation study
The authors would like to thank the Director General of MPOB for permission to publish this paper. Fatihanim received financial support from MPOB for her M.Sc. Programme.
- 4.Araujo CAC, Leon LL (2001) Biological activities of Curcuma longa L. Mem Inst Oswaldo Cruz, Rio de Janeiro 96(5):723–728Google Scholar
- 5.Berger KG (2005) The use of palm oil in frying. Frying oil series. Malaysian Palm Oil Promotion Council, Malaysia, pp 33–39Google Scholar
- 7.Juliani HR, Simon JE (2002) Antioxidant activity of basil. Trends in new crops and new uses. ASHS Press, Alexandria, pp 575–579Google Scholar
- 12.Ahmad Tarmizi AH, Ismail R (2007) Comparison of the frying stability of standard palm olein and special quality palm olein. J Am Oil Chem Soc 85(3):245–251. http://www.springerlink.com/content/n3138668p49120m/fulltext.html CrossRefGoogle Scholar
- 13.MINITAB Basic Statistic Release 14. http://www.minitab.com. Accessed 12 Dec 2006
- 16.Che Man Y, Tan CP (1999) Effects of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chem 69:379–383Google Scholar
- 20.Frankel EN (1993) In search of better methods to evaluate natural antioxidant and oxidative stability in food lipids. Trends Food Sci Technol 11:20–25Google Scholar
- 22.Nogala-Kalucka M, Korczak J, Dratwia M, Lampart-Szczapa E, Siger A, Buchowski M (2005) Changes in antioxidant activity and free radical scavenging potential of rosemary extract and tocopherols in isolated rapeseed oil triacylglycerols during accelerated tests. Food Chem 93:227–235CrossRefGoogle Scholar
- 23.Guttierrez R, Gonzalez O, Dobarganes MC (1988) Analytical procedures for the evaluation of used frying fats. In: Varela G, Bender AE, Morton ID (eds) Frying food: principles, changes, new approaches. VCH Publishers Ltd, London, pp 141–154Google Scholar