Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems

A study was conducted to investigate the antioxidative behaviour of the crude extracts of pegaga (Centella asiatica) leaves, and limau purut (Citrus hystrix) leaves, peels, and stems in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were the...

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Main Authors:	Jaswir, Irwandi, Hassan, Torla, Mohd Said, Mohd Zaki
Format:	Article
Language:	English
Published:	Japan Oil Chemists' Society 2004
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/472/ http://irep.iium.edu.my/472/ http://irep.iium.edu.my/472/1/Irwandi.pdf

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recordtype	eprints
spelling	iium-4722017-11-21T07:42:40Z http://irep.iium.edu.my/472/ Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems Jaswir, Irwandi Hassan, Torla Mohd Said, Mohd Zaki TP368 Food processing and manufacture A study was conducted to investigate the antioxidative behaviour of the crude extracts of pegaga (Centella asiatica) leaves, and limau purut (Citrus hystrix) leaves, peels, and stems in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were then compared to the activity of rosemary and sage, two types of antioxidant commonly found in the market. From the analysis using Oxigen Consumption Method, it was found that among the samples evaluated, pegaga leaves had the longest time to reach the 50% oxygen in the chamber, with 90 min, meaning that this sample had the highest level of antioxidative activity. This was followed by the extracts of limau purut leaves (85 min), peels (60 min), and stems (39 min). The antioxidative activities of these plants, however, were lower than those of rosemary and sage. These commercial antioxidants were found to have 155 and 145 min time, respectively, to reach the 50% oxygen in the chamber. Results from differential scanning calorimetry (DSC) analysis showed that addition of pegaga leaves and limau purut samples to the oil in the system reduced the oxidation as evidenced by longer To of antioxidants-treated samples. Statistical analysis from this study showed that there was no significant difference between To of pegaga leaves and those of rosemary and sage. This meant that the antioxidative activity of pegaga leaves was comparable to the activities of rosemary and sage. The antioxidative activities of limau purut leaves, peels and stems were also much higher than that of control. The finding from this study indicated that all samples used in this study had very good potential to be explored as sources of natural antioxidants. Japan Oil Chemists' Society 2004 Article PeerReviewed application/pdf en http://irep.iium.edu.my/472/1/Irwandi.pdf Jaswir, Irwandi and Hassan, Torla and Mohd Said, Mohd Zaki (2004) Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems. Journal of Oleo Science, 53 (11). pp. 525-529. ISSN 1345-8957 E-ISSN 1347-3352 http://www.jstage.jst.go.jp/article/jos/53/11/53_525/_article
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Jaswir, Irwandi Hassan, Torla Mohd Said, Mohd Zaki Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
description	A study was conducted to investigate the antioxidative behaviour of the crude extracts of pegaga (Centella asiatica) leaves, and limau purut (Citrus hystrix) leaves, peels, and stems in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were then compared to the activity of rosemary and sage, two types of antioxidant commonly found in the market. From the analysis using Oxigen Consumption Method, it was found that among the samples evaluated, pegaga leaves had the longest time to reach the 50% oxygen in the chamber, with 90 min, meaning that this sample had the highest level of antioxidative activity. This was followed by the extracts of limau purut leaves (85 min), peels (60 min), and stems (39 min). The antioxidative activities of these plants, however, were lower than those of rosemary and sage. These commercial antioxidants were found to have 155 and 145 min time, respectively, to reach the 50% oxygen in the chamber. Results from differential scanning calorimetry (DSC) analysis showed that addition of pegaga leaves and limau purut samples to the oil in the system reduced the oxidation as evidenced by longer To of antioxidants-treated samples. Statistical analysis from this study showed that there was no significant difference between To of pegaga leaves and those of rosemary and sage. This meant that the antioxidative activity of pegaga leaves was comparable to the activities of rosemary and sage. The antioxidative activities of limau purut leaves, peels and stems were also much higher than that of control. The finding from this study indicated that all samples used in this study had very good potential to be explored as sources of natural antioxidants.
format	Article
author	Jaswir, Irwandi Hassan, Torla Mohd Said, Mohd Zaki
author_facet	Jaswir, Irwandi Hassan, Torla Mohd Said, Mohd Zaki
author_sort	Jaswir, Irwandi
title	Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
title_short	Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
title_full	Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
title_fullStr	Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
title_full_unstemmed	Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
title_sort	efficacy of malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
publisher	Japan Oil Chemists' Society
publishDate	2004
url	http://irep.iium.edu.my/472/ http://irep.iium.edu.my/472/ http://irep.iium.edu.my/472/1/Irwandi.pdf
first_indexed	2023-09-18T20:07:36Z
last_indexed	2023-09-18T20:07:36Z
_version_	1777407263029329920

Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems

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