Effectiveness of antioxidants on the stability of banana chips

Noor, Napisah; Augustin, Mary Ann

doi:10.1002/jsfa.2740350719

Cited by 29 publications

(11 citation statements)

References 9 publications

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“…On the other hand, IVs of untreated sunflower oil (control) decreased from 121 to 60 at 25 °C and to 53 at 45 °C after storage for 6 months. The decrease in IV could be attributed to the breakage of double bonds of unsaturated fatty acids of lipids during storage of sunflower oil at elevated temperature, as reported earlier 12. Generally, the principal route of fat deterioration is through oxidative rancidity, which takes place at the double bond in the triglyceride molecule 17.…”

Section: Resultssupporting

confidence: 65%

“…Sunflower oil samples (100 ml) containing 800, 1600 and 2400 ppm ginger extract were prepared separately and placed in 250 ml airtight brown glass bottles. In addition, synthetic antioxidants BHA and BHT were tested in sunflower oil for comparative purposes at their legal limit of 200 ppm as reported in the literature 12. 13 Control samples of sunflower oil without added antioxidant were also prepared and bottled under identical conditions.…”

Section: Methodsmentioning

confidence: 99%

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Antioxidant activity of ginger extract in sunflower oil

2003

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The antioxidant activity of dichloromethane extract from ginger was evaluated during 6 months of storage of refined sunflower oil at 25 and 45°C. Free fatty acid (FFA) content, peroxide value (POV) and iodine value (IV) were used as criteria to assess ginger extract as an antioxidant. After 6 months of storage at 45°C, sunflower oil containing 1600 and 2400 ppm ginger extract showed lower FFA contents (0.083 and 0.080%) and POVs (24.5 and 24.0 meq kg À1 ) than the control sample (FFA contents 0.380%, POV 198.0 meq kg À1 ). Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) showed FFA contents of 0.089 and 0.072% and POVs of 26.5 and 24.7 meq kg À1 respectively after 6 months of storage at 45°C. Similarly, after 6 months of storage at 45°C, IVs of sunflower oil containing 1600 and 2400 ppm ginger extract were 80 and 92 respectively, higher than that of the control sample (53). However, IVs of sunflower oil treated with 200 ppm BHA and BHT were 94 and 96 respectively after 6 months of storage at 45°C. These results illustrate that ginger extract at various concentrations exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT). Ginger extract also showed good thermal stability and exhibited 85.2% inhibition of peroxidation of linoleic acid when heated at 185°C for 120 min. Therefore the use of ginger extract in foods is recommended as a natural antioxidant to suppress lipid oxidation.

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Section: Resultssupporting

confidence: 65%

Section: Methodsmentioning

confidence: 99%

Antioxidant activity of ginger extract in sunflower oil

2003

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“…Nowadays, consumers tend to look for natural snack foods and are keenly aware of what kind of food they are eating 3. In this regard, banana chips prepared by deep‐fat frying could become a popular snack food 4. Green Abu bananas fried in refined, bleached and deodorised palm olein have been found to show good quality 5.…”

Section: Introductionmentioning

confidence: 99%

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

et al. 2002

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A storage study of deep-fat-fried banana chips was carried out for 8 weeks at ambient temperature (27°C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low-density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a w ), thiobarbituric acidreactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a w , TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a w , TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour.

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“…They are prepared by frying unripe bananas 8. There has been considerable interest in developing a market for banana chips as a snack item 9. Because of growth in the snack food industry, the potential of bananas for processing into chips has become important in countries where bananas are produced.…”

Section: Introductionmentioning

confidence: 99%

Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips

et al. 2001

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The quality of banana chips prepared from two different varieties of banana, Pisang Abu and Pisang Nangka, at the`green' and`trace of yellow' stages of ripeness was studied. The fruits were peeled, sliced to a thickness of 2 mm and deep-fat fried in re®ned, bleached and deodorised (RBD) palm olein at 180 AE 5°C for 3 min. The quality parameters determined for fresh bananas were total soluble solids, pH, acidity, carbohydrate, sugar content, fat, protein, moisture content, ash, ®bre, colour and fruit ®rmness. The results showed that Abu had a higher carbohydrate content than Nangka at both stages of ripeness before frying. No sucrose was detected in Nangka. The quality parameters determined after deep-fat frying were moisture content, water activity, oil absorption, crispness and sensory evaluation. The moisture content and water activity of Abu chips were lower than those of Nangka chips. The texture of chips prepared from Abu at stage`green' showed more crispness than the other three samples. Sensory evaluation showed that chips prepared from Abu at both stages of ripeness presented better colour,¯avour, odour, texture and overall acceptability than those prepared from Nangka. Based on the matrix of correlation coef®cients, fresh bananas with higher fruit ®rmness and carbohydrate content gave banana chips with higher crispness and oil absorption.

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Effectiveness of antioxidants on the stability of banana chips

Cited by 29 publications

References 9 publications

Antioxidant activity of ginger extract in sunflower oil

Antioxidant activity of ginger extract in sunflower oil

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips

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