e-journal

Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract

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The aim of present study was to compare the effects of ultrasound-assisted and microwave-assisted
extraction with solvent extraction method on antioxidant activities of jujube (Ziziphus mauritiana Lam.) leaf extracts in stability of sunflower oil during deep frying. The antioxidant activities of the extracts were evaluated by using 2, 2-diphenyl-1-picrylhydrazyl(DPPH˙) radical scavenging
and β-carotenebleaching assays. Ultrasound-assisted extraction was the most effective method on antioxidant activities of extracts and extraction yield of phenolic compounds compared to other extraction techniques. Protective effect of methanol–water extract of jujube leaf obtained with ultrasound-assisted extraction (ULMW) at 500 and 700 ppm in stability of sunflower oil was compared
to synthetic antioxidants by measuring total polar compounds (TPC), carbonyl value (CV), peroxide value (PV), free fatty acids (FFA), oxidative stability index (OSI), conjugated dienes (CD), and trienes values (CT). Results showed ULMW at 700 ppm had higher stabilization efficiency than synthetic

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

Iran : Food Science & Nutrition published by Wiley Periodicals, Inc., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(6): 548–556

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.24

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(6)

Subjek

Food Science & Nutrition

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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