Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating

Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating

The efficacy of pandan leaf extract (PLE) addition on the oxidative degradation of sunflower oil (SFO) during microwave heating was studied. 80% of methanol extract showed better antioxidant action than the 100% methanol or ethanol extract and the total phenolic contents, DPPH radical scavenging act...

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Main Authors: M. Abbas Ali, Rafiqqah Mohamad Sabri, Khu, Say Li, Nik Azmi Nik Mahmood
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2015
Online Access:http://journalarticle.ukm.my/9046/
http://journalarticle.ukm.my/9046/
http://journalarticle.ukm.my/9046/1/12_M._Abbas_Ali.pdf
id ukm-9046
recordtype eprints
spelling ukm-90462016-12-14T06:48:49Z http://journalarticle.ukm.my/9046/ Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating M. Abbas Ali, Rafiqqah Mohamad Sabri, Khu, Say Li Nik Azmi Nik Mahmood, The efficacy of pandan leaf extract (PLE) addition on the oxidative degradation of sunflower oil (SFO) during microwave heating was studied. 80% of methanol extract showed better antioxidant action than the 100% methanol or ethanol extract and the total phenolic contents, DPPH radical scavenging activity and linoleic acid system of PLE were found to be 1845.50 mg GAE/100 g, 60.62-89.87% and 82.21%, respectively. 80% of methanolic extracts at different concentrations (0.1, 0.2 and 0.4 wt. %) were added to SFO. The antioxidant treated and control oil samples were subjected to microwave heating and were analyzed at regular intervals for the extent of oxidative changes following the measurements of peroxide value, p-anisidine value, TOTOX, free fatty acid, specific extinction, iodine value, viscosity, polar compounds and fatty acid composition. The PLE were found to be quite effective towards suppressing the primary and secondary oxidation products in the tested oil. The order of effectiveness (p<0.05) was BHA > 0.4% PLE > 0.2% PLE > 0.1% PLE > control. The present results suggested that antioxidant extract from pandan leaf might be used to protect vegetable oils from oxidation. Universiti Kebangsaan Malaysia 2015-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/9046/1/12_M._Abbas_Ali.pdf M. Abbas Ali, and Rafiqqah Mohamad Sabri, and Khu, Say Li and Nik Azmi Nik Mahmood, (2015) Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating. Sains Malaysiana, 44 (4). pp. 1159-1166. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol44num8_2015/contentsVol44num8_2015.html
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institution Universiti Kebangasaan Malaysia
building UKM Institutional Repository
collection Online Access
language English
description The efficacy of pandan leaf extract (PLE) addition on the oxidative degradation of sunflower oil (SFO) during microwave heating was studied. 80% of methanol extract showed better antioxidant action than the 100% methanol or ethanol extract and the total phenolic contents, DPPH radical scavenging activity and linoleic acid system of PLE were found to be 1845.50 mg GAE/100 g, 60.62-89.87% and 82.21%, respectively. 80% of methanolic extracts at different concentrations (0.1, 0.2 and 0.4 wt. %) were added to SFO. The antioxidant treated and control oil samples were subjected to microwave heating and were analyzed at regular intervals for the extent of oxidative changes following the measurements of peroxide value, p-anisidine value, TOTOX, free fatty acid, specific extinction, iodine value, viscosity, polar compounds and fatty acid composition. The PLE were found to be quite effective towards suppressing the primary and secondary oxidation products in the tested oil. The order of effectiveness (p<0.05) was BHA > 0.4% PLE > 0.2% PLE > 0.1% PLE > control. The present results suggested that antioxidant extract from pandan leaf might be used to protect vegetable oils from oxidation.
format Article
author M. Abbas Ali,
Rafiqqah Mohamad Sabri,
Khu, Say Li
Nik Azmi Nik Mahmood,
spellingShingle M. Abbas Ali,
Rafiqqah Mohamad Sabri,
Khu, Say Li
Nik Azmi Nik Mahmood,
Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating
author_facet M. Abbas Ali,
Rafiqqah Mohamad Sabri,
Khu, Say Li
Nik Azmi Nik Mahmood,
author_sort M. Abbas Ali,
title Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating
title_short Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating
title_full Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating
title_fullStr Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating
title_full_unstemmed Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating
title_sort impact of pandan leaf extract addition on the oxidative degradation of sunflower oil during microwave heating
publisher Universiti Kebangsaan Malaysia
publishDate 2015
url http://journalarticle.ukm.my/9046/
http://journalarticle.ukm.my/9046/
http://journalarticle.ukm.my/9046/1/12_M._Abbas_Ali.pdf
first_indexed 2023-09-18T19:53:50Z
last_indexed 2023-09-18T19:53:50Z
_version_ 1777406396801744896

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