Optimization of phytochemical antioxidants in RBD palm olein during frying process

Antioxidants are important inhibitory compounds against the oxidative deterioration of food especially in frying oil. In Malaysia, food processing industry using deep fat frying process has become popular nowadays. The repeated use of oils could cause fried foods to have a rather limited shelf li...

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Main Authors:	Jaswir, Irwandi, Sudin, Mohd Syakirin
Format:	Book Chapter
Language:	English
Published:	IIUM Press 2011
Subjects:	TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/20976/ http://irep.iium.edu.my/20976/ http://irep.iium.edu.my/20976/1/optimization_of_phytochemical_-_C28.pdf

id	iium-20976
recordtype	eprints
spelling	iium-209762012-07-05T00:09:45Z http://irep.iium.edu.my/20976/ Optimization of phytochemical antioxidants in RBD palm olein during frying process Jaswir, Irwandi Sudin, Mohd Syakirin TP248.13 Biotechnology Antioxidants are important inhibitory compounds against the oxidative deterioration of food especially in frying oil. In Malaysia, food processing industry using deep fat frying process has become popular nowadays. The repeated use of oils could cause fried foods to have a rather limited shelf life due to the development of rancidity in the frying oil taken-up by the products. Antioxidants were proven to lower the rate of oxidation of oils during frying. This study investigated the effects of various phytochemical antioxidant systems which are oleoresin rosemary (OR), oleoresm sage (OS) and citric acid (CA) as synergist on the physico-chemical characteristics of refined, bleached and deodorized (RBD) palm olein during the frying of French fries. The effects of various mixtures of the antioxidants on the oil were also studied in repeated deep frying. RSM-based computer programs, Echip software has been used to provide the initial experimental designs, calculate the multi-regression equations and do the statistical analysis. Samples of the oil after frying are analyzed for different physical and chemical properties. Three different parameters which were peroxide value (PV), iodine value (IV) and absorbance at 232 nm (Abs 232) and absorbance at 268 run (Abs 268) were used as indicator to determine the frying oil quality. PV, IV, Abs 232 and Abs 268 were all determined using MPOB test methods. Statistical analyses of the effects of each antioxidant and CA and their interactions on the physicochemical properties were provided by the Echip software. OR, OS and CA as synergist was expected to be effective phytochemical antioxidants protecting RBD palm olein against oxidative deterioration during frying. IIUM Press 2011 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/20976/1/optimization_of_phytochemical_-_C28.pdf Jaswir, Irwandi and Sudin, Mohd Syakirin (2011) Optimization of phytochemical antioxidants in RBD palm olein during frying process. In: Current research and development in biotechnology engineering at IIUM (Volume III). IIUM Press, Kuala Lumpur, pp. 219-225. ISBN 9789674181444 http://rms.research.iium.edu.my/bookstore/default.aspx
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Jaswir, Irwandi Sudin, Mohd Syakirin Optimization of phytochemical antioxidants in RBD palm olein during frying process
description	Antioxidants are important inhibitory compounds against the oxidative deterioration of food especially in frying oil. In Malaysia, food processing industry using deep fat frying process has become popular nowadays. The repeated use of oils could cause fried foods to have a rather limited shelf life due to the development of rancidity in the frying oil taken-up by the products. Antioxidants were proven to lower the rate of oxidation of oils during frying. This study investigated the effects of various phytochemical antioxidant systems which are oleoresin rosemary (OR), oleoresm sage (OS) and citric acid (CA) as synergist on the physico-chemical characteristics of refined, bleached and deodorized (RBD) palm olein during the frying of French fries. The effects of various mixtures of the antioxidants on the oil were also studied in repeated deep frying. RSM-based computer programs, Echip software has been used to provide the initial experimental designs, calculate the multi-regression equations and do the statistical analysis. Samples of the oil after frying are analyzed for different physical and chemical properties. Three different parameters which were peroxide value (PV), iodine value (IV) and absorbance at 232 nm (Abs 232) and absorbance at 268 run (Abs 268) were used as indicator to determine the frying oil quality. PV, IV, Abs 232 and Abs 268 were all determined using MPOB test methods. Statistical analyses of the effects of each antioxidant and CA and their interactions on the physicochemical properties were provided by the Echip software. OR, OS and CA as synergist was expected to be effective phytochemical antioxidants protecting RBD palm olein against oxidative deterioration during frying.
format	Book Chapter
author	Jaswir, Irwandi Sudin, Mohd Syakirin
author_facet	Jaswir, Irwandi Sudin, Mohd Syakirin
author_sort	Jaswir, Irwandi
title	Optimization of phytochemical antioxidants in RBD palm olein during frying process
title_short	Optimization of phytochemical antioxidants in RBD palm olein during frying process
title_full	Optimization of phytochemical antioxidants in RBD palm olein during frying process
title_fullStr	Optimization of phytochemical antioxidants in RBD palm olein during frying process
title_full_unstemmed	Optimization of phytochemical antioxidants in RBD palm olein during frying process
title_sort	optimization of phytochemical antioxidants in rbd palm olein during frying process
publisher	IIUM Press
publishDate	2011
url	http://irep.iium.edu.my/20976/ http://irep.iium.edu.my/20976/ http://irep.iium.edu.my/20976/1/optimization_of_phytochemical_-_C28.pdf
first_indexed	2023-09-18T20:31:43Z
last_indexed	2023-09-18T20:31:43Z
_version_	1777408780004229120

Optimization of phytochemical antioxidants in RBD palm olein during frying process

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