Antioxidative Properties of Curcuma longa Leaf Extract in Accelerated Oxidation and Deep Frying Studies

• Published in: Journal of the American Oil Chemists' Society 2009-02, Vol.86 (2), p.141-147
• Main Authors: Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
• Format: Article
• Language: English
• Subjects: Accelerated oxidation study; Agriculture; anisidine; Antioxidant; antioxidant activity; Antioxidants; Biological and medical sciences; Biomaterials; Biotechnology; chemical composition; Chemistry; Chemistry and Materials Science; Curcuma longa; Curcuma longa leaves; curry; deep fat frying; Fat industries; Food industries; food quality; Food Science; free fatty acids; Free radicals; Frying; Fundamental and applied biological sciences. Psychology; Herbs; Industrial Chemistry/Chemical Engineering; lipid content; Nutrition; olein; Original Paper; Oxidation; palm oils; Palm olein; peroxides; Plant extracts; polyphenols; Sensory evaluation; Sensory perception; Temperature; turmeric
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-008-1335-6

The antioxidative properties of Curcuma longa (turmeric) leaf extract were evaluated in refined, bleached and deodorized (RBD) palm olein using accelerated oxidation and deep frying studies at 180 °C for up to 40 h. The extract was capable of retarding oil oxidation and deterioration significantly (P < 0.05) at 0.2% concentration, better than 0.02% BHT for the Oxidative Stability Index (OSI) in an accelerated oxidation study and also the peroxide value in deep frying studies. In sensory evaluation, the French fries were acceptable and were not significantly different (P < 0.05) from one another for color, oiliness and crispiness throughout the 40-h frying study. Curcuma longa leaf extract, which had a polyphenol content of 116.3 ± 0.2 mg/g, possessed heat-stable antioxidant properties and may be a good natural alternative to existing synthetic antioxidants in the food industry.