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Effects of Soursop flowers(Annona muricata L.)extract on chemical changes of refined palm olein stored at frying temperature

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Food Science and Human Wellness 2017年第4期6卷 187-194页

作者： Tonfack Djikeng Fabrice Womeni Hilaire Macaire Bala Krishna Marrapu Mallampalli Sri Lakshmi Karuna Rachapudi Badari Narayana Prasad Linder Michel School of Agriculture and Natural Resources Catholic University Institute of BueaP.O BOX 563BueaCameroon Department of Biochemistry Faculty of ScienceUniversity of DschangP.O BOX 67DschangCameroon CSIR-Indian Institute of Chemical Technology Centre for Lipid ResearchTarnakaHyderabad 500007India Biomolecular Engineering Laboratory(LIBio) University of LorraineENSAIAVandoeuvre-les-NancyFrance

In this study,the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was *** oil was supplemented with the extract at concentrations 200–1800 ppm,and stored in the oven at 180◦C for 6 days(4 h heating per day).palm olein containing butylated hydroxytoluene(BHT)served as positive control while the same oil without antioxidant(Control)served as negative one,in order to monitor changes in *** each two heating days,oil samples were collected,and their chemical indexes were ***,para-anisidine,TOTOX,thiobarbituric acid and iodine values were the parameters ***,the evolution of the fatty acid composition of each oil sample during the storage was assessed by gas-chromatography using a flame ionization detector(GC/FID).Generally,palm olein samples containing the natural extract have exhibited the lowest rate of oxidation,and were efficient in limiting the destruction of unsaturated fatty acids in oil at frying *** order of effectiveness in inhibiting oil oxidation was the following:PO+AnM1800ppm>PO+AnM1400ppm>PO+AnM1000ppm>PO+An.M600ppm>PO+An.M200ppm>PO+BHT200ppm=*** these results,it can be concluded that soursop flowers are a potent sources of natural antioxidants for stabilization of palm olein.

关键词： Soursop flowers Stabilization Natural antioxidant palm olein Frying Oxidative stability

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