Antioxidative properties of Murraya koenigii leaf extracts in accelerated oxidation and deep-frying studies

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 2, 2009, Pages 1-11

  Mohd Nor, Fatihanim ^a   Suhaila, Mohamed ^a   Aini, Idris Nor ^b   Razali, Ismail ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Accelerated oxidation study; Antioxidant; Deep frying; Murraya koenigii leaf extract; Palm olein; Sensory evaluation

Indexed keywords

BUTYLCRESOL; FATTY ACID; GALLIC ACID; IODINE; MURRAYA KOENIGII EXTRACT; PALM OLEIN; PEROXIDE; POLYPHENOL; TRIOLEIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DEEP FRYING; FOOD; FOOD COLOR; FOOD QUALITY; FOOD STORAGE; FRENCH FRIES; FRYING; INTERMETHOD COMPARISON; LIPID OXIDATION; NONHUMAN; OXIDATION KINETICS; PHYTOCHEMISTRY; PLANT LEAF; REACTION TIME; TEMPERATURE SENSITIVITY; THERMOSTABILITY;

ANTIOXIDANTS; COLOR; CONSUMER SATISFACTION; COOKING; FOOD ANALYSIS; HOT TEMPERATURE; HUMANS; MURRAYA; OLEIC ACID; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT LEAVES; PLANT OILS; PLANT TUBERS; POLYMERS; POLYPHENOLS; REFERENCE VALUES; SOLANUM TUBEROSUM; TASTE;

MURRAYA KOENIGII;

EID: 68949189675     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802158168     Document Type: Article

References (33)

1. Adebajo AC, Reisch J. 2000. Minor furocoumarins of Murraya koenigii. Fitoterapia 71:334-337.
2. Andrikopoulos NK, Boskou G, Dedoussis GVZ, Chiou A, Tzamtzis VA, Papathanasiou A. 2003. Quality assessment of frying oils and fats from 62 restaurants in Athens, Greece. Food Service Technol 3:49-59.
3. Augustin MA, Berry SK. 1983. Efficacy of the antioxidants BHA and BHT inpalm olein during heating and frying. J Am Oil Chem Soc 60(1):105-107.
4. Blois MS. 1958. Antioxidant determination by the use of stable free radical. Nature 181:1199-1200.
5. Bracco U, Dieffenbacher A, Kolarovic L. 1981. Frying performance of palm oil liquid fractions. J Am Oil Chem Soc 58:6-12.
6. Che Man YB, Jaswir I. 2000. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep fat frying. Food Chem 69:301-307.
7. Chimi H, Cillard J. 1991. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidant. J Am Oil Chem Soc 68(5):307-311.
8. Cuvelier ME, Berset C, Richard H. 1994. Antioxidant constituents in sage (Salvia officinallis). J Agric Food Chem 42:1102-1106.
9. Fauziah A, Razali I, Nor Aini S. 2000. Frying performance of palm olein and high oleic sunflower oil during batch frying of potato crisps. Palm Oil Dev 3:1-7.
10. Firestones D, editor. 1993. Official methods and recommended practices of the American Oil Chemists' Society. 4th ed. Champaign, IL: AOCS Press.
11. Gertz C. 2000. Chemical and physical parameters as quality indicators of used frying fats. Eur J Lipid Sci Technol 102:566-572.
12. Guttierrez R, Gonzalez O, Dobarganes MC. 1988. Analytical procedures for the evaluation of used frying fats. In: Varela G, Bender AE, Morton ID, editors. Frying food: Principles, changes, new approaches. London: VCH Publishers. pp 141-154.
13. Houlian C, Ho CT. 1985. Natural antioxidant. In: Min D, Smouse T, (editors). Flavour chemistry of fats and oils. Champaign IL.
14. Kikugawa K, Kinugi A, Kurochi T. 1990. Chemistry and Implications of degradation of phenolic antioxidants. In Hudson BJF, editor. Food Antioxidants. London: Elsevier Science, pp: 65-98.
15. Lee BL, Su J, Ong CN. 2004. Monomeric C18 chromatographic method for the liquid chromatographic determination of lipophilic antioxidants n plants. J Chromatogr 1048:263-267.
16. Lingnert H, Vallentin K, Eriksson CE. 1979. Measurement of antioxidative in model system. J Food Process Preserv 3:87-103.
17. Masashi S, Takashashi Y, Sonehara M. 1985. Quality of fried food in palm oil. J Am Oil Chem Soc 62:449-454.
18. Matthaus B. 2002. Antioxidant activity of extracts obtained from residues of different oilseeds. J Agric Food Chem 50:3444-3452.
19. Morteza-Semnani K, Saeedi M, Shanani S. 2006. Antioxidant activity of the methanolic extracts of some species of Phlomis and Stachys on sunflower oil. Afr J Biotechnol 5(24):2428-2432.
20. Nakatani N. 2000. Phenolic antioxidants from herbs and spices. Biofactors 13:1-4.
21. Naz S, Siddiqi R, Sheikh H, Sayeed SA. 2005. Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Res Int 38:127-134.
22. Ningappa MB, Dinesha R, Srinivas L. 2007. Antioxidant and free radical scavenging activities of polyphenol-enriched curry leaf extract ( Murraya koenigii L.). Food Chemistry 22:699-709.
23. Palaniswamy U. 2001. Human dietetics and Asian food crops. J Am Soc Hort Sci 11:502-509.
24. Rahman MK, Gray AI. 2005. A benzoisofuranone derivative and carbazole alkaloids from Murraya koenigii and their antimicrobial activity. Phytochemistry 66:1601-1606.
25. Rao LJM, Ramalakhsmi K, Borse BB, Raghavan B. 2005. Antioxidant and radical scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.). Food Chem 100(2):742-747.
26. Razali I, Fauziah A, Nor Aini S. 1999. Quality of potato chips fried in palm olein and high oleic sunflower oil during batch frying. Proceedings of the 1999 PORIM International Palm Oil Congress. Palm Oil Research Institute of Malaysia, Bangi, Malaysia, Publisher Ministry of Primary Industries, Malaysia. pp 99-103.
27. Razali I, Johari M, Nor Aini S. 2003. Effects of additives on quality and frying performance of palm superolein during frying. Palm Oil Dev 38:1-4.
28. Saguy IS, Dana D. 2003. Integrated approach to deep fat frying: engineering,nutrition, health and consumer aspects. J Food Eng 56:143-152.
29. Saha C, Chowdury K. 1998. Carbazoloquinones from Murraya koenigii. Phytochemistry 48(2):363-366. Shahidi F, Wanasundara UN, Amarowicj R. 1994. Natural antioxidant from low pungency mustard flour. Food Research Int 27:489-493.
30. Shantala M, Prakash J. 2005. Acceptability of curry leaf (Murraya koenigii) incorporated products and attitude toward consumption. J Food Process Preserv 29:33-44.
31. Takeoka GR, Full GH, Lao LT. 1997. Effect if heating on the characteristics and chemical composition of selected frying oil and fat. J Agric Food Chem 45:3244-3249.
32. Vicario Romero, IM, Guillen Sans R, Guzman Choras, M. 1997. Use of the thiobarbituric acid (TBA) test for evaluation of the autoxidative process in food Grasas y Aceitas 48(2):96-102.
33. Wong SP, Leong LP, Koh JHW. 2006. Antioxidant activity of aqueous extracts of selected plants. Food Chem 99(4):775-783.