Sains Malaysiana 44(8)(2015): 1159–1166
Impact of Pandan Leaf Extract Addition on the Oxidative
Degradation of Sunflower Oil during Microwave Heating
(Kesan
Penambahan Ekstrak Daun Pandan pada Pencemaran Oksidatif Minyak
Bunga Matahari
semasa
Pemanasan Ketuhar Gelombang Mikro)
M. ABBAS
ALI1*,
RAFIQQAH
BINTI MOHAMAD SABRI2, KHU
SAY
LI2
& NIK AZMI NIK
MAHMOOD2
1Department
of Chemistry, Faculty of Applied Science and Engineering, Rajshahi
University of Engineering & Technology, Rajshahi-6204, Bangladesh
2Department
of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti
Teknologi Malaysia, 81310 Skudai, Johor Darul Takzim, Malaysia
Diserahkan:
31 Ogos 2014/Diterima: 11 Mac 2015
ABSTRACT
The efficacy of pandan leaf extract (PLE) addition on the oxidative degradation
of sunflower oil (SFO) during microwave heating
was studied. 80% of methanol extract showed better antioxidant action
than the 100% methanol or ethanol extract and the total phenolic
contents, DPPH
radical scavenging activity and linoleic acid system
of PLE
were found to be 1845.50 mg GAE/100 g, 60.62-89.87% and 82.21%, respectively.
80% of methanolic extracts at different concentrations (0.1, 0.2
and 0.4 wt. %) were added to SFO. The antioxidant treated and
control oil samples were subjected to microwave heating and were
analyzed at regular intervals for the extent of oxidative changes
following the measurements of peroxide value, p-anisidine value,
TOTOX,
free fatty acid, specific extinction, iodine value, viscosity, polar
compounds and fatty acid composition. The PLE were found to be quite effective
towards suppressing the primary and secondary oxidation products
in the tested oil. The order of effectiveness (p<0.05)
was BHA > 0.4% PLE > 0.2% PLE >
0.1% PLE > control. The present results suggested that antioxidant
extract from pandan leaf might be used to protect vegetable
oils from oxidation.
Keywords: Antioxidants;
fatty acids; microwave heating; oxidative stability; sunflower oil
ABSTRAK
Keberkesanan penambahan
ekstrak (PLE) daun pandan pada pencemaran oksidatif
minyak bunga matahari (SFO) dalam ketuhar gelombang mikro
dikaji. 80% ekstrak metanol menunjukkan tindakan antioksidan yang
lebih baik daripada 100% metanol atau ekstrak etanol, jumlah kandungan
fenolik, aktiviti skavengan radikal DPPH dan sistem asid linoleik PLE
yang masing-masing ialah 1845.50 mg GAE/100 g, 60.6-89.87% dan 82.21%.
80% ekstrak metanolik pada kepekatan berbeza (0.1, 0.2 dan 0.4 wt.
%) telah ditambah ke SFO. Sampel minyak terawat antioksidan
dan kawalan melalui pemanasan ketuhar gelombang mikro dianalisis
pada selang yang tetap untuk tahap perubahan oksidatif berikutan
pengukuran nilai peroksida, nilai p-anisidine, TOTOX, asid bebas lemak, kepupusan
tertentu, nilai iodin, kelikatan, sebatian kutub dan komposisi asid
lemak. PLE didapati berkesan dalam menahan pengoksidaan primer
dan sekunder dalam minyak yang diuji. Tahap keberkesanan (p<0.05) adalah BHA > 0.4% PLE >
0.2% PLE > 0.1% PLE > kawalan. Keputusan kajian
mencadangkan bahawa ekstrak antioksidan daripada daun pandan boleh
digunakan untuk melindungi minyak sayuran daripada pengoksidaan.
Kata kunci: Antioksidan;
asid lemak; kestabilan oksidatif; pemanasan ketuhar gelombang mikro;
minyak bunga matahari
RUJUKAN
Al-Kahtani, H. 1991. Survey of quality of used frying oils from restaurants.
Journal of American Oil Chemists Society 68: 857-862.
Anwar, F., Qayyum, H.M.A., Abdullah Ijaz Hussain, A.L. & Iqbal,
S. 2010. Antioxidant activity of 100% and 80% methanol extracts
from barley seeds (Hordeum vulgare L.): Stabilization of
sunflower oil. Grasas Y Aceites 61: 237-243.
AOCS. 1987. Official Methods and Recommended Practices of the
American Oil Chemists’ Society. 4th ed. Champaign: AOCS press.
Bhattacharjee, P., Kshirsagar, A. & Singhal, R.S. 2005. Supercritical
carbon dioxide extraction of 2-cetyl-1-pyrroline from Pandanus
amaryllifolius Roxb. Food Chemistry 91: 255-259.
Blois, M.S. 1958. Antioxidant determinations by the use of a stable
free radical. Nature 181: 1199-1200.
Bushra, S., Farooq, A. & Roman, P. 2007. Antioxidant potential
of corncob extracts for stabilization of corn oil subjected to microwave
heating. Food Chemistry 104: 997-1005.
Che Man, Y.B. & Tan, C.P. 1999. Effects of natural and synthetic
antioxidants on changes in refined, bleached, and deodorized palm
olein during deep-fat frying of potato chips. Journal of American
Oil Chemists Society 76: 332-339.
Dobarganes,
M.C., Velasco, J. & Dieffenbacher, A. 2000. Determination of
polar compounds, polymerized and oxidized triacylglycerols
and diacylglycerols in oils and fats. Pure and Applied Chemistry
72: 1563-1575.
Huang,
A.S., Hsieh, O.A.L., Huang, C.L. & Chang, S.S. 1981. A comparison
of the stability of sunflower oil and corn oil. Journal of American
Oil Chemists Society 58: 997-1001.
Hussain,
A.I., Anwar, F., Sherazi, S.T.H. & Przybylski, R. 2008. Chemical
composition, antioxidant and antimicrobial activities of basil (Ocimum
basilicum) essential oils depends on seasonal variations.
Food Chemistry 108: 986-995.
Iqbal,
S., Bhanger, M.I. & Anwar, F. 2005. Antioxidant properties and
components of some commercially available varieties of rice bran
in Pakistan. Food Chemistry 93: 265-272.
Jimtaisong,
A. & Krisdaphong, P. 2013. Antioxidant activity of Pandanus
amaryllifolius leaf and root extract and its application in
topical emulsion. Tropical Journal of Pharmaceutical Research
12: 425-431.
Kikuzaki,
H. & Nakatani, N. 1993. Antioxidant effects of some ginger constituents.
Journal of Food Science 58: 1407-1410.
Labuza,
T.P. 1971. Kinetics of lipid oxidation in foods. CRC Critical
Reviews in Food Technology 2: 355-404.
Laguerre,
M., Lecomte, J. & Villeneuve, P. 2007. Evaluation of the ability
of antioxidants to counteract lipid oxidation: Existing methods,
new trends and challenges. Progress in Lipid Research 46:
244-282.
Lister,
E. & Wilson, P. 2001. Measurement of total phenolics and ABTS
assay for antioxidant activity (personal communication). Lincoln,
New Zealand: Crop Research Institute.
Malheiro,
R., Casal, S., Lamas, H., Bento, A. & Pereira, J.A. 2012. Can
tea extracts protect extra virgin olive oil from oxidation during
microwave heating? Food Research International 48: 148-154.
Matthaus,
B. 2006. Utilization of high-oleic rapeseed oil for deep fat frying
of French fries compared to other commonly used edible oils. European
Journal of Lipid Science and Technology 108: 200-211.
PORIM.
1995. PORIM Test Methods. Malaysia: Palm Oil Research Institute
of Malaysia.
Ricardo,
M., Nuno, R., Gabriel, M., Albino, B., José, A.P. & Susana,
C. 2013. The use of olive leaves and tea extracts as effective antioxidants
against the oxidation of soybean oil under microwave heating.
Industrial Crops and Products 44: 37-43.
Rodrigues,
N., Malheiro, R., Casal, S., Manzanera, M.C., Asensio, S., Bento,
A. & Pereira, J.A. 2012. Influence of spike lavender (Lavandula
latifolia Med.) essential oil in the quality, stability and
composition of soybean oil during microwave heating. Food and
Chemical Toxicology 50: 2894-2901.
Shahidi,
F. & Wanasundara, U.N. 2002. Methods for measuring oxidative
rancidity in fats and oils. In Food Lipids: Chemistry, Nutrition,
and Biotechnology, edited by Akoh, C.C. & Min, D.B. 2nd
ed. New York: Marcel Dekker, Inc. pp. 465-482.
Velioglu,
Y.S., Mazza, G., Gao, L. & Oomah, B.D. 1998. Antioxidant activity
and total phenolics in selected fruits, efetablesans grain products.
Journal of Agriculture and Food Chemistry 46: 4113-4117.
Wakte,
K.V., Thengane, R.J., Jawali, N. & Nadaf, A.B. 2010. Optimization
of HS-SPME conditions for quantification of 2-acetyl-1-pyrroline
and study of other volatiles in Pandanus amaryllifolius Roxb.
Food Chemistry 121: 595-600.
Wu,
P.F. & Nawar, W.W. 1986. A technique for monitoring the quality
of used frying oils. Journal of American Oil Chemists Society
63: 1363-1367.
Yoshida,
H., Tatsumi, M. & Kajimoto, G. 1992. Influence of fatty acids
on the tocopherol stability in vegetable oils during microwave heating.
Journal of American Oil Chemists Society 69: 119-125.
Zia-Ur-Rehman,
Salariya, A. & Habib, F. 2003. Antioxidant activity of ginger
extract in sunflower oil. Journal of the Science, Food and Agriculture
83: 624-629.
*Pengarang untuk surat-menyurat;
email: radwiya44@yahoo.com
|