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Antioxidative Properties of Curcuma longa Leaf Extract in Accelerated Oxidation and Deep Frying Studies

Journal of the American Oil Chemists' Society volume 86, pages 141–147 (2009)Cite this article

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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Acknowledgments

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.

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Authors and Affiliations

  1. Functional Food Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Fatihanim Mohd Nor & Suhaila Mohamed

  2. Malaysian Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia

    Nor Aini Idris & Razali Ismail

Authors
  1. Fatihanim Mohd Nor
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  2. Suhaila Mohamed
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  3. Nor Aini Idris
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  4. Razali Ismail
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Correspondence to Suhaila Mohamed.

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Mohd Nor, F., Mohamed, S., Idris, N.A. et al. Antioxidative Properties of Curcuma longa Leaf Extract in Accelerated Oxidation and Deep Frying Studies. J Am Oil Chem Soc 86, 141–147 (2009). https://doi.org/10.1007/s11746-008-1335-6

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  • DOI: https://doi.org/10.1007/s11746-008-1335-6

Keywords

  • Frying
  • Curcuma longa leaves
  • Palm olein
  • Sensory evaluation
  • Antioxidant
  • Accelerated oxidation study