Antioxidant Effects of Green Tea Leaf Extract on Chemical properties of Corn Refined Oil of Microwave Fried Potatoes
| Autor: | Maryam Fahim Danesh, Masomeh Hoseini |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Acid value
antioxidant Antioxidant 030309 nutrition & dietetics medicine.medical_treatment Metal ions in aqueous solution butylated hydroxytoluene Food spoilage Peroxide microwaves GREEN TEA LEAF EXTRACT 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine medicine Butylated hydroxytoluene Food science corn oil lcsh:R5-920 0303 health sciences Chemistry food and beverages 030211 gastroenterology & hepatology frying green tea leaf extract lcsh:Medicine (General) Corn oil |
| Zdroj: | International Journal of Basic Science in Medicine, Vol 4, Iss 3, Pp 96-101 (2019) |
| ISSN: | 2476-664X |
| Popis: | Introduction: Oxygen, light, heat, metal ions, and enzymes are among the agents that oxidize oils, fats, and high-fat food products which result in oxidative spoilage. Due to the toxicity and cancer risk of oxidative agents, the use of synthetic antioxidants is important for delaying the oxidation processes. The purpose of this study was to evaluate the protective effect of natural antioxidants including green tea leaf extract and butylated hydroxytoluene (BHT) on the oxidation of the corn refined oil of microwave-heated fried potatoes. Methods: To this end, corn refined oil and corn oil were treated with green tea leaf extracts (i.e., 200, 400, 600, and 800 ppm), followed by treating the oils with a combination of green tea leaf extract (600 ppm) and BHT (200 ppm). The samples with no anti-oxidant treatments were used as the controls. Eventually, several parameters related to the corn oils were determined, including peroxide content, acidity, polar compounds, and ionic bond conjugates. Results: Based on the results, significant increases were observed in peroxide, acidity, polar compounds, and ionic bond conjugates in the corn refined oil of microwave fried potatoes (P0.05) and the lowest acid value was observed in the mixture of 600 ppm of the green tea leaf with 200 ppm of the BHT. There was no significant difference between the control group and the samples treated with 200 ppm of the green leaf extract (P |
| Databáze: | OpenAIRE |
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