Antioxidative properties of Murraya koenigii leaf extracts in accelerated oxidation and deep-frying studies

Murraya koenigii leaf extract antioxidant potentials were evaluated in palm olein using accelerated oxidation storage and deep-frying studies at 180°C for up to 40 h. The extracts (0.2%) retarded oil oxidation and deterioration significantly (P

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Bibliographische Detailangaben
Veröffentlicht in:	International journal of food sciences and nutrition 2009-01, Vol.60 (S2), p.1-11
Hauptverfasser:	Mohd Nor, Fatihanim, Suhaila, Mohamed, Nor Aini, Idris, Razali, Ismail
Format:	Artikel
Sprache:	eng
Schlagworte:	accelerated oxidation study antioxidant Antioxidants Antioxidants - isolation & purification Antioxidants - pharmacology Color Consumer Behavior Cooking Cooking - methods deep frying Food Analysis Food science Hot Temperature Humans Murraya - chemistry Murraya koenigii leaf extract Oils & fats Oleic Acid - metabolism Oxidation Oxidation-Reduction Palm Oil palm olein Plant Extracts - pharmacology Plant Leaves - chemistry Plant Oils - metabolism Plant Tubers - metabolism Polymers - analysis Polyphenols - isolation & purification Polyphenols - pharmacology Reference Values sensory evaluation Solanum tuberosum - metabolism Taste Vegetables
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