Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil  during Deep-Frying

Hamid, Azizah Abdul; Dek, Mohd Sabri Pak; Tan, Chin Ping; Zainudin, Mohd Asraf Mohd; Fang, Evelyn Koh Wee

doi:10.3390/antiox3030502

Cited by 21 publications

(17 citation statements)

References 45 publications

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“…Results of numerical optimization suggested that maximum desirability (0.89) could be obtained by formulation of noodles at 24.61% sorghum, 13.23% soy and 2.95% gluten, respectively. At the optimal level, predicted values of responses such as cooking time, cooked weight, cooking loss, hardness and overall acceptability were 8 (min), 17.38 (g), 11.01 (g/100 g), 36.78 (N), 7.3, respectively. Model validity was also confirmed through performing the experiments at optimum levels of independent variables (24.61% sorghum, 13.23% soy and 2.95% gluten).…”

Section: Optimized Level Of Variables and Verification Of Modelmentioning

confidence: 99%

“…Total phenolic content of multigrain noodles was significantly (P \ 0.05) higher (84.57 ± 1.42 mg/100 g GAE and) than the control noodles (59.33 ± 2.18 mg/100 g GAE) and Maggie noodles (40.76 ± 0.82 mg/100 g GAE), possibly linked with the higher phenolic content of soy flour and sorghum flour used in multigrain formulation [13,35]. Antioxidant result showed that Maggie noodles had significantly (P \ 0.05) higher DPPH inhibition activity (37.98 ± 0.06%), compared with multigrain (19.64 ± 0.20%) and control noodles (17.20 ± 0.26%) that might be associated with the presence of natural antioxidants inside the vegetable oil utilized during processing and frying of the noodles [36]. Further, fortification of additives as antioxidant during manufacturing of Maggie noodles could also be the reason of highest antioxidant activity of Maggie noodles.…”

Section: Optimized Level Of Variables and Verification Of Modelmentioning

confidence: 99%

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Optimization and evaluation of multigrain gluten-enriched instant noodles

et al. 2018

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Central composite design was employed to optimize the cooking, textural and overall acceptability score of the instant dried noodles prepared with multigrain flour and gluten incorporation. Sorghum flour (X 1 , 10-50%), soy flour (X 2 , 10-20%) and gluten (X 3 , 2-4%) were the independent variables investigated with respect to five response variables including cooking time (Y 1), cooked weight (Y 2), cooking loss (Y 3), hardness (Y 4) and overall acceptability (Y 5). The optimum level was found to be 24.61% sorghum, 13.23% soy and 2.95% gluten resulting in cooking time = 9 ± 0.60 min, cooked weight = 17.30 ± 0.17 g, cooking loss = 11.46 ± 0.64 g/100 g, hardness = 36.65 ± 3.2 N with overall acceptability score of 7.3 ± 0.71, respectively. Optimized noodles showed higher ash (3.40 ± 0.11%), protein (16.63 ± 0.55%), fiber (4.78 ± 0.04%) as well as iron content (4.53 ± 0.02 mg/ 100 g) than the control (0.83 ± 0.02%, 13.13 ± 0.84%, 0.00 and 2.38 mg/100 g) and Maggie noodles (3.19 ± 0.01%, 10.53 ± 0.30%, 0.41 ± 0.50% and 0.22 ± 0.00 mg/100 g) made with refined wheat flour. Optimized noodles also revealed good total phenolic content (84.57 ± 1.42 mg GAE/100 g DW) and 1,1-diphenyl-2-picrylhydrazyl scavenging activity (19.64 ± 0.20%). Hence, optimized noodles have substantial potential as a protein-fiber-rich complementary food to improve the nutrient delivery of midday meal scheme and satisfying the protein requirement of primary class children (12 g/ child/day) as laid down by MHRD (India) under the scheme.

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Section: Optimized Level Of Variables and Verification Of Modelmentioning

confidence: 99%

Section: Optimized Level Of Variables and Verification Of Modelmentioning

confidence: 99%

Optimization and evaluation of multigrain gluten-enriched instant noodles

et al. 2018

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“…Since repeatedly fried oils lose their ability to scavenge free radicals, palm oil loses its antioxidant ability as its duration and frequency of frying increase. Antioxidants such as α -tocopherol and γ -tocotrienol within palm oil are degraded faster than those in other oils due to more oxidation of fatty acids [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Palm Oil-Fried Street Kokor on Liver and Kidney Biomarkers of Swiss Albino Mice

et al. 2020

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Background. Foods fried with oils at streets contain many harmful substances for health. Locally fried foods are consumed commonly in our society, yet their health effect is not studied. Objective. To assess the effect of palm oil-fried street kokor on liver and kidney biomarkers of Swiss Albino mice. Methods. Thirty-two male and female Swiss Albino mice with the age of 10-12 weeks old were divided randomly into four groups of eight members with equal male and female subgroups. The control group (group I) received only a standard pellet, and the experimental groups (group II, group III, and group IV) received 10%, 20%, and 30% kokor of their daily food consumption, respectively. At the end of the 6th week, they were sacrificed by thoracoabdominal incision after anesthetizing by diethyl ether. Blood was taken from each mouse by cardiac puncture and analyzed for liver and kidney function tests. Result. The serum levels of liver damage biomarkers (alanine transaminase (ALT) and aspartate transaminase (AST)) and kidney damage biomarkers (urea and creatinine) of experimental groups were increased significantly relative to the control groups ( P < 0.05 ). Level of biochemical profiles increased as the dose of kokor increased. Conclusions. Palm oil-fried street kokor damaged the liver and kidney of the mice, and the damage was exacerbated as the dose of kokor increased.

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“…Palm yağının yüksek oksidatif stabiliteye sahip olması ve dumanlanma noktasının nispeten yüksek olması özellikle kızartma yağı olarak kullanılmasına olanak sağlamaktadır. Ancak yapılan bir çalışmada, palm yağının kızartmada kullanılması ile antioksidan özelliğinin önemli düzeyde azaldığı bildirilmiştir (14). (Tablo 1)…”

Section: Palm Yağının Yapısı Ve öZellikleriunclassified

Palm Yağı ve Sağlık Üzerine Etkileri

Duman¹,

Keser²

2018

Süleyman Demirel Üniversitesi Sağlık Bilimleri Dergisi

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ÖzetPalm yağı, Elaeis guineensis isimli palm ağacının meyvesinden elde edilen bitkisel bir yağdır. Besin endüstrisinde düşük maliyetli olması nedeniyle sıklıkla tercih edilmektedir. Başta Malezya ve Endonezya olmak üzere birçok ülkede üretilen palm yağının sağlık üzerine etkileri merak konusu olmuştur. Çünkü yüksek oranda E vitamini ve karotenoid gibi antioksidan içeren palm yağının kardiyovasküler hastalıklar, diyabet ve kanser üzerine olumlu etkilerinin yanı sıra, doymuş yağ içeriğine ve yüksek sıcaklıktaki rafinasyon işlemi sonrası oluşan kloropropanollere bağlı olarak olumsuz etkilerinin olduğunu gösteren çelişkili veriler bulunmaktadır. Ancak yapılan çalışmalar, yüksek sıcaklığa maruz kalan diğer bitkisel yağların da olumsuz etkilerinin olduğunu göstermektedir. Yakın zamanda palm yağının diğer bitkisel yağlara kıyasla daha zararlı olduğu ile ilgili görüşler ortaya atılmıştır. Bu nedenle palm yağının sağlık üzerine etkileri kanıta dayalı veriler ışığında tartışılacaktır. AbstractPalm oil is a vegetable oil obtained from fruit of palm tree named Elaeis Guineensis. Palm oil is often preferred due to low cost in food industry. The health effects of palm oil produced in many countries, especially in Malaysia and Indonesia, is a matter of curiosity. Because there is conflicting evidence that palm oil containing high levels of antioxidants such as vitamin E and carotenoid has positive effects on cardiovascular diseases, diabetes and cancer as well as negative effects due to saturated fat content and chloropropanols formed after refining at high temperature. However, studies have shown that other vegetable oils exposed to high temperatures also have negative effects. There are opinions that palm oil is more harmful than other vegetable oils recently. For this reason, the health effects of palm oil will be discussed in the light of the evidence-based data.

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Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

Cited by 21 publications

References 45 publications

Optimization and evaluation of multigrain gluten-enriched instant noodles

Optimization and evaluation of multigrain gluten-enriched instant noodles

The Effect of Palm Oil-Fried Street Kokor on Liver and Kidney Biomarkers of Swiss Albino Mice

Palm Yağı ve Sağlık Üzerine Etkileri

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