| Titles |
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English :
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use of crude olive leave juice as naturalantioxidant for the stability of heated sunflower oil.
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Arabic :
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استخدام اوراق الزيتون الخام كمادة مضادة للاكسدة لثبات زيت عباد الشمس.
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| Abstract |
Olive leaves (kronakii cultivar) were obtained from the annualpruning of olive trees and pressed to obtain a crude juice. an aliquots from the concentrated crude olive leave juice, represent 400,600.1600 and 2400 ppm as polyphenols, were added to sus flower oil. samples of sunflower oil mixed with olive leaves juice were intermittent heated at 180 C = 5 for 5hr/day and the heating processwas repeated for 5 consecutive days. A control experiment was performed where butyated hydroxyl toluene (BHT) at 200 ppm was added to sunflower oil perior to intermittent heating in order to compare the antioxidant efficiency between the natural polyphenolics of oilve juice and synthetic antioxidant BHT.
some physical (refrative index, somke point, color and viscosity) and chemical (acid value, peroxide value, iodine value,thiobarbituric acid value, saponification number, oxidized fatty acid level and polymer content) constant for the unheated and heated sunflower oil were determined. the data indicated that the addition of olive juice to heated sunflower oil induced remarkable antioxidant activity and at 800 ppm level were superior to that of BHT is increasing sunflower oil stability.
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| Publication year |
2004
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
Egept. J. Agric. Res.
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| Author(s) from ARC |
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| External authors (outside ARC) |
رضوان صدقي فرج
كلية الزراعة - قسم الكمياء
ابتسام عبد المنعم محمود
كلية الزراعة - قسم الكمياء
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| Publication Type |
Journal
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