Malaysian Applied Biology Journal

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47_02_13

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Malays. Appl. Biol. (2018) 47(2): 89–94

 

OXIDATIVE STABILITY OF PALM OLEIN ADDED WITH

ETHANOL EXTRACT OF CURRY LEAVES AND SENSORY

QUALITY OF THE FRIED PRODUCT

 

WAN HAWA NAJIBAH WAN RASNI, JALANI SUKAIMI, HAFIZA YAHYA, NUR HUDA-FAUJAN

and NORLELAWATI ARIFIN*

Faculty of Science and Technology, Universiti Sains Islam Malaysia,

71800 Nilai Negeri Sembilan

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Accepted 27 April 2018, Published online 25 May 2018


ABSTRACT

In this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying oil; I) palm olein without curry leaves extract, II) palm olein with 0.02% curry leaves extract and III) palm olein with 0.04% curry leaves extract were prepared and fried repeatedly to 6 consecutive batches. Oil sample was collected at batches 2, 4 and 6 for analysis of iodine value (IV), peroxide value (PV), free fatty acid (FFA) content and thiobarbituric acid (TBA) value while the fries was kept for sensory quality assessment. Generally, the findings showed that system III was the most effective in retarding oil oxidation as compared to system I and II. This could be clearly observed in analysis of PV and IV, where system III gave the lowest rate of increment. Sensory attributes (yellow colour, hardness, oiliness, rancid smell, curry leaves aroma and overall quality) of the fried fries was found to have no significant (P>0.05) differences between all the systems indicating that the extract did not affect the sensory attributes evaluated.

Key words: Oxidation process, curry leaves extract, palm olein, sensory quality

 

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