Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study.

ABSTRACT: Antioxidants are organic compounds that help to prevent lipid oxidation and improve the shelf-life of edible oils and fats. Currently, synthetic antioxidants were used as oil stabilizing agent. However, synthetic antioxidants have been causing various health risks. As a result, natural antioxidants such as most parts of olive plant, green tea, sesame, medicinal plants were plays an important role to retard lipid oxidation. The palm oil was continuously frying at 180 °C for 6 days using Lepidium sativum (0.2%w/v) and Aframomum corrorima (0.3%w/v) seeds extracts as antioxidant. The physicochemical properties of oil in the herbal extract additive group significantly maintained the oil quality during frying compared to the normal control and the food sample containing group. The

SUBMITTER: Kedir WM 

PROVIDER: S-EPMC10362148 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature