Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.

Antioxidants are important inhibitory materials against the oxidative deterioration of food. The present study focused on the effect of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the changes in physico-chemical characteristics of...

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Main Author:	Jaswir, Irwandi
Format:	Conference or Workshop Item
Language:	English
Published:	2009
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/13120/ http://irep.iium.edu.my/13120/ http://irep.iium.edu.my/13120/1/CIGR-paper.pdf

id	iium-13120
recordtype	eprints
spelling	iium-131202014-06-04T13:35:29Z http://irep.iium.edu.my/13120/ Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying. Jaswir, Irwandi QD Chemistry Antioxidants are important inhibitory materials against the oxidative deterioration of food. The present study focused on the effect of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the changes in physico-chemical characteristics of refined-bleached-deodorized (RBD) palm olein. The oxidative behavior of various mixtures of these antioxidants in RBD palm olein was also conducted during repeated deep-fat frying. Response surface methodology was used to optimize the use of the mixtures. A comparative study was carried out with the use of synthetic antioxidants. Fried oil samples were analyzed for different physical and chemical properties. Results showed that OR and SE were two effective phytochemical antioxidants for the protection of RBD palm olein against oxidative deterioration during frying 2009 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/13120/1/CIGR-paper.pdf Jaswir, Irwandi (2009) Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying. In: 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocessing and Food Quality Management, 31st Aug. - 2nd Sept., 2009, Potsdam, Germany. (Unpublished) https://www.iseki-food.net/node/191
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Jaswir, Irwandi Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
description	Antioxidants are important inhibitory materials against the oxidative deterioration of food. The present study focused on the effect of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the changes in physico-chemical characteristics of refined-bleached-deodorized (RBD) palm olein. The oxidative behavior of various mixtures of these antioxidants in RBD palm olein was also conducted during repeated deep-fat frying. Response surface methodology was used to optimize the use of the mixtures. A comparative study was carried out with the use of synthetic antioxidants. Fried oil samples were analyzed for different physical and chemical properties. Results showed that OR and SE were two effective phytochemical antioxidants for the protection of RBD palm olein against oxidative deterioration during frying
format	Conference or Workshop Item
author	Jaswir, Irwandi
author_facet	Jaswir, Irwandi
author_sort	Jaswir, Irwandi
title	Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
title_short	Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
title_full	Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
title_fullStr	Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
title_full_unstemmed	Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
title_sort	mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
publishDate	2009
url	http://irep.iium.edu.my/13120/ http://irep.iium.edu.my/13120/ http://irep.iium.edu.my/13120/1/CIGR-paper.pdf
first_indexed	2023-09-18T20:22:16Z
last_indexed	2023-09-18T20:22:16Z
_version_	1777408185783549952

Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.

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