The Experts below are selected from a list of 3171 Experts worldwide ranked by ideXlab platform
S Ratti - One of the best experts on this subject based on the ideXlab platform.
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tocopherols and tocotrienols as free radical scavengers in refined vegetable oils and their stability during Deep Fat Frying
Food Chemistry, 2007Co-Authors: M Rossi, C Alamprese, S RattiAbstract:The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oil radical-scavenging activity and to investigate the stability of the various homologues during the Deep-Fat Frying of French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherols and tocotrienols. A direct correlation between the radical-scavenging capacity of the oils, measured by the DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experiments showed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basically depend on two factors: the Fatty acid composition of the oil, in particular polyunsaturated Fatty acid content, and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of Fatty acid composition, the more stable were the tocopherolic antioxidants. Among the different homologues, γ-tocotrienol in palm super olein proved to be the least stable during the Deep-Fat Frying, thus preserving the other homologues.
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tocopherols and tocotrienols as free radical scavengers in refined vegetable oils and their stability during Deep Fat Frying
Food Chemistry, 2007Co-Authors: M Rossi, C Alamprese, S RattiAbstract:The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oil radical-scavenging activity and to investigate the stability of the various homologues during the Deep-Fat Frying of French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherols and tocotrienols. A direct correlation between the radical-scavenging capacity of the oils, measured by the DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experiments showed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basically depend on two factors: the Fatty acid composition of the oil, in particular polyunsaturated Fatty acid content, and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of Fatty acid composition, the more stable were the tocopherolic antioxidants. Among the different homologues, γ-tocotrienol in palm super olein proved to be the least stable during the Deep-Fat Frying, thus preserving the other homologues.
Irwandi Jaswir - One of the best experts on this subject based on the ideXlab platform.
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Performance of artificial antioxidants In RBD Palm Olein during Deep-Fat Frying
2011Co-Authors: Irwandi Jaswir, Ahmad Badli YusoffAbstract:A comprehensive srudy on the perfonnance of using combination of artificial antioxidants. which are butylated hydroxianisole (BHA), butylatcd hydroxytoluene (BH1) and tertiary butylaled hydro-xyquinone (TBHQ) acting as synergist during repeated Deep_Fat Frying process of potato chips in refined. bleacbed and deodorised (ROD) palm olein bas been performed. From many recent srudy artificial antioxidanl5. but)'lated hydroxianisole (BHA). butylated hydroxytoluene (BIlT) and tertiary butylated hydroxyquinone (TBHQ) are well known amioxidants that are widely used commercially in food industries. Yet the use of this antioxidants is 1:lcing criticized because its implication to the health. However. Ihe lower COSt of these antioxidants made them applicable to usc for the certain product of food. Determination physico-chemical characteristic combination of these artificial antioxidants will be conducted In this study to ensure the efficacy of this artificial antioxidant in preserving palm olein during Deep-Fat Frying. Optimization study on the efficiency of use the arttficial antioxidants during Deep-Fat Frying was conducted by using 15 combinations of these antioxidants achieved from Echip software. This study successfully de"e1oped general ideals for designing suitable methodology for monitoring quality changes of RBD palm olein with addition of artificial amioxidanls during Deep-Fat Frying. Four important parameter>; for the derennination physico-chemical chat3cteristic of RBD palm olein during Deep-fal used In (his study were peroxide value (PV). iodine value (IV) and absorbance at 132nm and 268nm. Results showed that all three artificial antioxidants used have been proven to give significant effects on inhibiting deterioration in RBD palm olein during Deep·Fat Frying. Based on (he result obtained, an optimum combination 112.5 ppm 13HA and 200 ppm of BHT and TBIIQ can be recommended for use in RBD palm olein during Deep-fal Frying.
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use of natural antioxidants in refined palm olein during repeated Deep Fat Frying
Food Research International, 2000Co-Authors: Irwandi Jaswir, Yaakob Che B Man, David D. KittsAbstract:An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before Deep-Fat Frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated Deep-Fat Frying. All three antioxidants significantly (P<0.05) improved the sensory characteristics, including appearance, taste, crispiness, odor and overall acceptability. After day 5 of Frying, the most acceptable fried potato chips were those fried in oil containing a combination of 0.059% oleoresin rosemary extract, 0.063% sage extract and 0.028% citric acid. The natural antioxidants significantly (P<0.05) lowered the rate of oxidation of oil during Deep-Fat Frying and contributed to measured sensory acceptability of fried potato chips.
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synergistic effects of rosemary sage and citric acid on Fatty acid retention of palm olein during Deep Fat Frying
Journal of the American Oil Chemists' Society, 2000Co-Authors: Irwandi Jaswir, Yaakob Che B Man, David D. KittsAbstract:A study to optimize the use of oleoresin rosemary extract, sage extract, and citric acid in refined, bleached, and deodorized (RBD) palm olein during Deep-Fat Frying of potato chips was performed using response surface methodology. Results showed that the natural antioxidants used in this study retarded oil deterioration, as evidenced by retention of Fatty acid profiles. The linoleic to palmitic (C18∶2/C16∶0) ratio was chosen as the parameter for optimizing the use of natural antioxidants in RBD palm olein during Deep-Fat Frying. Linoleic (R2=0.946) and palmitic (R2=0.825) acids were found to be the most important dependent variables, giving highest R2 values to various antioxidant treatments after 25 h of Frying. All three antioxidants had independent significant (P<0.05) effects on the C18∶2/C16∶0 ratio. In fact, significant effects on the C18∶2/C16∶0 ratio of RBD palm olein were also given by a second-order form. A combination of 0.076% oleoresin rosemary extract, 0.066% sage extract, and 0.037% citric acid produced the optimal retention of the essential Fatty acid C18∶2. In addition, a synergistic effect among these antioxidants on the Fatty acid ratio of RBD palm olein was found.
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Use of natural antioxidants in refined palm olein during repeated Deep-Fat Frying
Food Research International, 2000Co-Authors: Irwandi Jaswir, Yaakob B. Che Man, David D. KittsAbstract:An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before Deep-Fat Frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated Deep-Fat Frying. All three antioxidants significantly (P
David D. Kitts - One of the best experts on this subject based on the ideXlab platform.
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use of natural antioxidants in refined palm olein during repeated Deep Fat Frying
Food Research International, 2000Co-Authors: Irwandi Jaswir, Yaakob Che B Man, David D. KittsAbstract:An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before Deep-Fat Frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated Deep-Fat Frying. All three antioxidants significantly (P<0.05) improved the sensory characteristics, including appearance, taste, crispiness, odor and overall acceptability. After day 5 of Frying, the most acceptable fried potato chips were those fried in oil containing a combination of 0.059% oleoresin rosemary extract, 0.063% sage extract and 0.028% citric acid. The natural antioxidants significantly (P<0.05) lowered the rate of oxidation of oil during Deep-Fat Frying and contributed to measured sensory acceptability of fried potato chips.
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synergistic effects of rosemary sage and citric acid on Fatty acid retention of palm olein during Deep Fat Frying
Journal of the American Oil Chemists' Society, 2000Co-Authors: Irwandi Jaswir, Yaakob Che B Man, David D. KittsAbstract:A study to optimize the use of oleoresin rosemary extract, sage extract, and citric acid in refined, bleached, and deodorized (RBD) palm olein during Deep-Fat Frying of potato chips was performed using response surface methodology. Results showed that the natural antioxidants used in this study retarded oil deterioration, as evidenced by retention of Fatty acid profiles. The linoleic to palmitic (C18∶2/C16∶0) ratio was chosen as the parameter for optimizing the use of natural antioxidants in RBD palm olein during Deep-Fat Frying. Linoleic (R2=0.946) and palmitic (R2=0.825) acids were found to be the most important dependent variables, giving highest R2 values to various antioxidant treatments after 25 h of Frying. All three antioxidants had independent significant (P<0.05) effects on the C18∶2/C16∶0 ratio. In fact, significant effects on the C18∶2/C16∶0 ratio of RBD palm olein were also given by a second-order form. A combination of 0.076% oleoresin rosemary extract, 0.066% sage extract, and 0.037% citric acid produced the optimal retention of the essential Fatty acid C18∶2. In addition, a synergistic effect among these antioxidants on the Fatty acid ratio of RBD palm olein was found.
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Use of natural antioxidants in refined palm olein during repeated Deep-Fat Frying
Food Research International, 2000Co-Authors: Irwandi Jaswir, Yaakob B. Che Man, David D. KittsAbstract:An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before Deep-Fat Frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated Deep-Fat Frying. All three antioxidants significantly (P
M Rossi - One of the best experts on this subject based on the ideXlab platform.
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tocopherols and tocotrienols as free radical scavengers in refined vegetable oils and their stability during Deep Fat Frying
Food Chemistry, 2007Co-Authors: M Rossi, C Alamprese, S RattiAbstract:The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oil radical-scavenging activity and to investigate the stability of the various homologues during the Deep-Fat Frying of French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherols and tocotrienols. A direct correlation between the radical-scavenging capacity of the oils, measured by the DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experiments showed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basically depend on two factors: the Fatty acid composition of the oil, in particular polyunsaturated Fatty acid content, and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of Fatty acid composition, the more stable were the tocopherolic antioxidants. Among the different homologues, γ-tocotrienol in palm super olein proved to be the least stable during the Deep-Fat Frying, thus preserving the other homologues.
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tocopherols and tocotrienols as free radical scavengers in refined vegetable oils and their stability during Deep Fat Frying
Food Chemistry, 2007Co-Authors: M Rossi, C Alamprese, S RattiAbstract:The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oil radical-scavenging activity and to investigate the stability of the various homologues during the Deep-Fat Frying of French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherols and tocotrienols. A direct correlation between the radical-scavenging capacity of the oils, measured by the DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experiments showed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basically depend on two factors: the Fatty acid composition of the oil, in particular polyunsaturated Fatty acid content, and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of Fatty acid composition, the more stable were the tocopherolic antioxidants. Among the different homologues, γ-tocotrienol in palm super olein proved to be the least stable during the Deep-Fat Frying, thus preserving the other homologues.
C Alamprese - One of the best experts on this subject based on the ideXlab platform.
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tocopherols and tocotrienols as free radical scavengers in refined vegetable oils and their stability during Deep Fat Frying
Food Chemistry, 2007Co-Authors: M Rossi, C Alamprese, S RattiAbstract:The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oil radical-scavenging activity and to investigate the stability of the various homologues during the Deep-Fat Frying of French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherols and tocotrienols. A direct correlation between the radical-scavenging capacity of the oils, measured by the DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experiments showed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basically depend on two factors: the Fatty acid composition of the oil, in particular polyunsaturated Fatty acid content, and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of Fatty acid composition, the more stable were the tocopherolic antioxidants. Among the different homologues, γ-tocotrienol in palm super olein proved to be the least stable during the Deep-Fat Frying, thus preserving the other homologues.
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tocopherols and tocotrienols as free radical scavengers in refined vegetable oils and their stability during Deep Fat Frying
Food Chemistry, 2007Co-Authors: M Rossi, C Alamprese, S RattiAbstract:The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oil radical-scavenging activity and to investigate the stability of the various homologues during the Deep-Fat Frying of French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherols and tocotrienols. A direct correlation between the radical-scavenging capacity of the oils, measured by the DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experiments showed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basically depend on two factors: the Fatty acid composition of the oil, in particular polyunsaturated Fatty acid content, and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of Fatty acid composition, the more stable were the tocopherolic antioxidants. Among the different homologues, γ-tocotrienol in palm super olein proved to be the least stable during the Deep-Fat Frying, thus preserving the other homologues.
