Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach

Misnawi, . and Oktafiandhika D. P., . and Noor A. F, . Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach. pp. 1843-1850. ISSN 22317546

Synthetic antioxidant such as BHA (butylated-hydroxyanisole) BHT (butylated-hydroxytoluene) and TBHQ (tertiary-butyl-hydroquinone) are usually added into frying oil to prolong its shelf life and reusability. However its utilization has become more obsolete. Roselle (Hibiscus sabdariffa L.) is a tropical plant which has been reported to possess antioxidant anti-tumor and antihyperlipemic activities that was suspected to be contributed by its phenolic anthocyanins compound. This study was aimed to study the effect of the addition of roselle extract as a natural antioxidant in bulk frying oil (BFO). Central composite design of Response Surface Methodology was employed to measure the trend of roselle extract utilization in open frying and deep frying practice. The results showed that the addition of roselle extract could retard the formation of free fatty acids (FFA) to maximum 0.1226 mg KOH/g oil (4 addition) and lowered hydroperoxide formation as low as 7.47 MeqO2/kg oil after treated with 20 times of successive frying. The trend study showed that the addition of 0.04 of roselle extract could prolong the usage of oil up to 6 times in the open frying treatment. On the other hand only 0.01 of the roselle extract was needed to prolong the oil usage up to 20 times in deep frying practice. This result showed that the roselle extract can be used as a substitute for synthetic antioxidant to prolong the shelf life and reusability of BFO.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/18%20IFRJ%...

Abstract

Synthetic antioxidant such as BHA (butylated-hydroxyanisole) BHT (butylated-hydroxytoluene) and TBHQ (tertiary-butyl-hydroquinone) are usually added into frying oil to prolong its shelf life and reusability. However its utilization has become more obsolete. Roselle (Hibiscus sabdariffa L.) is a tropical plant which has been reported to possess antioxidant anti-tumor and antihyperlipemic activities that was suspected to be contributed by its phenolic anthocyanins compound. This study was aimed to study the effect of the addition of roselle extract as a natural antioxidant in bulk frying oil (BFO). Central composite design of Response Surface Methodology was employed to measure the trend of roselle extract utilization in open frying and deep frying practice. The results showed that the addition of roselle extract could retard the formation of free fatty acids (FFA) to maximum 0.1226 mg KOH/g oil (4 addition) and lowered hydroperoxide formation as low as 7.47 MeqO2/kg oil after treated with 20 times of successive frying. The trend study showed that the addition of 0.04 of roselle extract could prolong the usage of oil up to 6 times in the open frying treatment. On the other hand only 0.01 of the roselle extract was needed to prolong the oil usage up to 20 times in deep frying practice. This result showed that the roselle extract can be used as a substitute for synthetic antioxidant to prolong the shelf life and reusability of BFO.

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Item Type:	Article
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Roselle
AGROVOC Term:	Oxidative stability
AGROVOC Term:	Palm oils
AGROVOC Term:	Biological antioxidants
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21856

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