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

International Food Research Journal

Volumn 21, Issue 5, 2014, Pages 1843-1850

  Misnawi, ^a   Oktafiandhika, D P ^b   Noor, A F ^a  

^a Indonesian Coffee and Cocoa Research Institute   (Indonesia)

^b UNIVERSITY OF JEMBER   (Indonesia)

Author keywords

Anthocyanins; Oxidative stability scavenging activity; Phenolic; Response surface methodology; Roselle extract

Indexed keywords

EID: 84907027387     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (41)

1. Ames, B. N. 1983. Dietary carcinogens and anticarcinogens: Oxygen radicals and degenerative diseases. Science 221 (4617): 1256-1264.
2. Andrikopoulos, N. K., Dedoussis, G. V. Z., Falirea, A., Kalogeropoulos, N. and Hatinikola, H. S. 2002a. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. International Journal of Food Science and Nutrition 53 (4): 351-363.
3. Andrikopoulos, N. K., Kalogeropoulos, N., Falirea, A. and Barbagianni, M. N. 2002b. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. International Journal of Food Science and Technology 37 (2): 177-190.
4. th edition. Washington DC: Association of Analytical Community.
5. th edition. Champaign: American Oil Chemists' Society.
6. Bravo, L. 1998. Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutrition Review 56 (11): 317-333.
7. BSN. 1995. SNI 1-3741-1995 Minyak goreng. Jakarta: Badan Standarisasi Nasional.
8. Cao, G., Sofic, E. and Prior, R. L. 1997. Antioxidant and prooxidant behaviour of flavonoids: structure activity relationships. Free Radical Biology and Medicine 22 (5): 749-760.
9. Che Man, Y. B., Haryati, T., Ghazali, H. M. and Asbi, B. A. 1999. Composition and thermal profile of crude palm oil and its products. Journal of the American Oil Chemists' Society 76 (2): 237-242.
10. Chen, C. C., Hsu, J. D., Wang, S. F., Chiang, H. C., Yang, M. Y., Kao, E. S., Ho, Y. C. and Wang, C. J. 2003. Hibiscus sabdariffa extract inhibits the development of atherosclerosis in cholesterol-fed rabbits. Journal of Agricultural and Food Chemistry 51 (18): 5472-5477.
11. Das, N. P. and Pereira, T. A. 1990. Effects of flavonoids on thermal autoxidation of palm oil: structure-activity relationship. Journal of the American Oil Chemists' Society 67 (4): 255-258.
12. Fan, H. Y., Sharifudin, M. S., Hasmadi, M. and Chew, H. M. Frying stability of rice bran oil and palm olein. International Food Research Journal 20 (1): 403-407.
13. Ferna´ndez-Arroyo, S., Rodri´guez-Medina I. C., Beltra´n-Debo´n, R., Pasini, F., Joven, J., Micol, V., Segura-Carretero, A. and Ferna´ndez-Gutie´rrez. 2011. Quantification of the polyphenolic faction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract. Food Research International 44 (5): 1490-1495.
14. Gadow, A. V., Joubert, E. and Hansman, C. F. 1997. Comparison of the antioxidant activity of aspalahtin with that of other plant phenols of rooibos ten (Aspalathus linearis), a tocopherol, BHT and BHA. Journal of Agriculture and Food Chemistry 45 (3): 632-638.
15. Herpandi, Huda, N., Rosma, A. and Wan Nadiah, W. A. 2013. Optimizing the enzymatic hydrolysis of skipjack tuna (Katsuwonus pelamis) dark flesh using Alcalase® enzyme: a response surface approach. Journal of Fisheries and Aquatic Science 8 (4): 494-505.
16. Hettiarachchy, N. S., Glenn, K. C., Gnanasambandam, R. and Johnson, M. G. 1996. Natural antioxidant extracts from fenugreek (Trigonella foenumgraecum) for ground beef patties. Journal of Food Science 61 (3): 516-519.
17. Idham, Z., Muhamad, I. A., Setapar, S. H. M. and Sarmidi, M. R. 2012. Effect of thermal processes on roselle anthocyanins encapsulated in different polymer matrices. Journal of Food Processing and Preservation 36 (2): 176-184
18. Kalogeropoulos, N., Salta, F. N., Chiou, A. and Andrikopoulos, N. K. 2007. Formation and distribution of oxidized fatty acids during deep-and pan-frying of potatoes. European Journal of Lipid Science and Technology 109 (11): 1111-1123.
19. Ketaren, S. 1996. Pengantar Teknologi Minyak dan Lemak Pangan. Jakarta: Universitas Indonesia Press.
20. Koochecki, A., Thaerian, A. R., Ravazi, S. M. A. and Bostan, A. 2009. Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepiduine perfoliatum seeds. Food Hydrocolloids 23 (8): 2369-2379.
21. Lin, H. H., Huang, H. P., Huang, C. C., Chen, J. H. and Wang, C. J. 2005. Hibiscus polyphenol-rich extract induces apoptosis in human gastric carcinoma cells via p53 phosphorylation and p38 MAPK/FasL cascade pathway. Molecular Carcinogenesis 43 (2): 86-99.
22. Little, T. M. and Hills, F. J. 1978. Agricultural experimentation: design and analysis. New York: John Wiley and Sons.
23. Maillard, M. N., Soum, W. H., Boivin, P. and Berset, C. 1996. Antioxidant activity of barley and malt: relationship with phenolic content. Food Science and Technology 29 (3): 238-244.
24. McWilliams, M. 2001. Foods: Experimental Perspectives 4th edition. New Jersey: Prentice Hall.
25. Melton, S. L., Jafar, S., Sykes, D. and Trigiano, M. K. 1994. Review of stability measurements for frying oils and fried food flavor. Journal of the American Oil Chemists' Society 71 (12): 1301-1308.
26. Misnawi. 2003. Influence of cocoa polyphenols and enzyme reactivation on the flavor development of underfermented cocoa beans. Malaysia: Universiti Putra Malaysia, PhD thesis.
27. Misnawi, Teguh, W., Susijahadi, Eka N. D. and Noor A. F. 2014. The utilization of cocoa polyphenol extract to improve the shelf life of bulk frying oil used in open and deep frying. International Food Research Journal 21 (1): 111-118.
28. Moktan, B., Saha, J. and Sarkar, P. K. 2008. Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Research International 41 (6): 586-593.
29. Nallusamy, S. 2006. The role of palm oil in the snack food industry. International Palm Oil Trade Fair and Seminar, Kuala Lumpur, November 21-24, 2006.
30. Namiki, M. 1990. Antioxidants/antimutagens in food. Critical Review in Food Science and Nutrition 29 (4): 273-300.
31. Prior, R. L. and Cao, G. 2000. Flavonoids: diet and health relationships. Nutrition in Clinical Care 3 (5): 279-288.
32. Rackova´, L., Jancinova´, V., Petri´kova´, M., Dra´bikova´, K., Nosa´l, R., Stefek, M., Kosta´lova´, D., Pro´nayova´, N. and Kova´cova´, M. 2007. Mechanism of anti-inflammatory action of liquorice extract and glycyrrhizin. Natural Product Research 21 (14): 1234-1241.
33. Ramarathnam, N., Osawa, T., Ochi, H. and Kawakishi, S. 1995. The contribution of plant food antioxidants to human health. Trends in Food Science and Technology 6 (3): 75-82.
34. Santos, C. S., Cruz, R., Cunha, S. C. and Casal, S. 2013. Effect of cooking on olive oil quality attributes. Food Research International 52 (2): 2016-2024
35. Segura-Carretero, A., Puertas-Meji´a, M. A., Cortacero-Rami´rez, S., Beltra´n, R., Alonso-Villaverde, C., Joven, J. Dinelli, G. and Ferna´ndez-Gutie´rrez, A. 2008. Selective extraction, separation and identification of anthocyanins from Hibiscus sabdariffa L. using solid phase extraction-capillary electrophoresis mass spectrometry (time-of-fl ight/ion trap). Electrophoresis 29 (13): 2852-2861.
36. Shahidi, F. and Zhong, Y. 2005. Antioxidant: Regulatory Status. In Shahidi, F. (ed.). Bailey's Industrial Oil and Fat Products, Sixth Edition, p. 491-512. New Jersey: John Wiley & Sons, Inc.
37. Shahidi F. and Wanasundara, U. N. 2008. Methods for Measuring Oxidative Rancidity in Fats and Oils. In Akoh, C. C. and Min, D. B. (eds). Food Lipids Chemistry, Nutrition, and Biotechnology. Boca Raton: CRC Press.
38. Szydlowska-Czerniak, Trokowski, A. K., Karlovits, G. and Szlyk E. 2010. Determination of antioxidant capacity, phenolic acids, and fatty acid composition of rapeseed varieties. Journal of Agricultural and Food Chemistry 58 (13): 7502-7509.
39. Wang, C. J.,Wang, J. M., Lin, W. L., Chu, C. Y., Chou, F. P. and Tseng, T. H. 2000. Protective effect of Hibiscus anthocyanins against tert-butyl hydroperoxide-induced hepatic toxicity in rats. Food and Chemical Toxicology 38 (5): 411-416.
40. White, P. J. 1991. Methods for measuring changes in deep-fat frying oils. Food Technology 45 (2): 75-80.
41. Williams, G. M. 1993. Inhibition of chemical-induced experimental cancer of synthetic phenolic antioxidants. In Williams, G. M., Sies, H., Erdman, J. W. and Baker, G. T. (Eds.). Antioxidants: Chemical, physiological, nutritional and toxicological aspects p. 202-208. Princeton: Princeton Scientific Press.