Oxidative stability of red palm oils blended chicken nuggets during frozen storage

Kamaruzaman, Nurkhuzaiah; Babji, Abdul Salam

doi:10.1063/1.4895215

Cited by 8 publications

(9 citation statements)

References 13 publications

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“…This may be due to the high antioxidant source from carotenoid compound that can slow down the formation of peroxide (Nagendran, Unnithan, Choo, & Sundram, 2000). The result is similar with Kamaruzaman, Babji, Ismail, and Peng (2015)work on chicken nugget samples blended with red palm oils has significantly ( p < .05) lower peroxide value. For MCS, the peroxide value increases significantly ( p < .05) after 24 hr of oxidative test.…”

Section: Resultssupporting

confidence: 89%

Development of carotenoid‐rich mayonnaise using Carotino oil

Haniff

Yahaya

Aziz

et al. 2020

J Food Process Preserv

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This study was conducted to produce innovative mayonnaise by Carotino oil and subsequently to determine its effect on the oxidative stability as well as sensory acceptance. Mayonnaise sample was formulated by (a) Carotino oil (MC), (b) mixture of palm oil and Carotino oil (MCS), and (c) palm oil (MS)—as control. The samples were then undergone accelerated oxidation test and analyzed for physical, chemical, and sensory attributes. The results show that accelerated oxidation treatment has reduced (p < .05) the color and viscosity of all mayonnaise. Chemical analysis for MC sample has the lowest iodine value (p < .05), high saponification value, low peroxide value, highest (p < .05) carotene content (ppm), and highest antioxidant activity (DPPH assay) (p < .05). Pearson correlation shows a significantly positive correlation between carotenoid content and antioxidant activity. Consumer test toward the mayonnaise samples showed good sensory results with only a significant difference in color attribute (p < .05). Practical applications The use of carotenoid‐rich oil (Carotino oil) to replace fat in food products has its advantage, as it increases the oxidative stability of the products. This is due to the fact that carotenoids are natural antioxidants found in palm oil. Aside from that, it provides color distinction toward the new product. The development of carotenoid‐rich mayonnaise in this work demonstrated the potential of such application.

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Section: Resultssupporting

confidence: 89%

Development of carotenoid‐rich mayonnaise using Carotino oil

Haniff

Yahaya

Aziz

et al. 2020

J Food Process Preserv

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“…This showed that the degradation of the Vitamin E homologs was at a similar rate. This is unlike the findings by Kamaruzaman 2015 for red palm olein in blended chicken nuggets and Yi et al, for palm olein/fish oils where they found faster degradation of αtocopherol and α-tocotrienols 43,44 . This seems to show that Vitamin E homologs degradation may be different in its original form than when it is processed with other food/oil components.…”

Section: Phytonutrients Contentcontrasting

confidence: 89%

Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions

2020

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Introduction In Malaysia, there are currently 53 refineries processing crude palm oil CPO , a majority of which produce refined bleached and deodorized olein rbdPOo which contains Vitamin E but does not contain carotenoids 1. The carotenoids in rbdPOo are mostly destroyed during the bleaching stage of the refining process. The rbdPOo is a yellow, light-colored oil. There are only two producers of refined red palm olein in Malaysia, produced by different refining technologies and marketed under two different brand names these are Carotino and Nutrolein. Currently, only Carotino red palm olein is available at the hypermarket and supermarket in Malaysia. Red palm olein RPOo , although marketed as cooking oil, is unlike rbdPOo. It is a specialty nutritious edible oil containing important phytonutrients that are maintained at high levels, e.g. Vitamin E, carotenoids, sterols, and ubiquinone as compared to rbdPOo 2. The color of this oil is a deep red due to the presence of a high concentration of carotenoids. The technology for production of the RPOo used in this study was developed in the Malaysian Palm Oil

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“…Our findings are in contrast with the results of previous research possibly due to the decomposition of rosemary and other water-soluble anti-oxidants during deep frying ( 36 ). Kamaruzaman et al ( 37 ) reported that red palm oil has a high oxidative stability and contains high levels of fat-soluble anti-oxidants, such as vitamin E and carotenoids. The content of β-carotene after the 10th frying session was the highest in the red palm oil (143 mg kg −1 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

Kamarudin

Selamat

Sukor

et al. 2018

MJMS

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BackgroundThis study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.MethodsThree vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The anti-oxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions.ResultsThe effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g−1, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil.ConclusionThe use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation.

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Oxidative stability of red palm oils blended chicken nuggets during frozen storage

Cited by 8 publications

References 13 publications

Development of carotenoid‐rich mayonnaise using Carotino oil

Development of carotenoid‐rich mayonnaise using Carotino oil

Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

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