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The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan

There are many types edible oils with various brand found in the market. The types of oils involved in the analysis for the antioxidants content were palm oil, olive oil, canola oil, sunflower oil, soy bean oil, corn oil, gingerly oil, rice bran oil, mixed oil and ayurvedic oil. The method used to e...

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Main Author: Premanand, Krishnan
Format: Thesis
Published: 2009
Subjects:
Q Science (General)
Online Access:http://studentsrepo.um.edu.my/6226/1/1st_part.pdf
http://studentsrepo.um.edu.my/6226/2/CHAPTER_1%2D_4.pdf
http://studentsrepo.um.edu.my/6226/
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spelling my.um.stud.62262016-03-31T01:55:24Z The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan Premanand, Krishnan Q Science (General) There are many types edible oils with various brand found in the market. The types of oils involved in the analysis for the antioxidants content were palm oil, olive oil, canola oil, sunflower oil, soy bean oil, corn oil, gingerly oil, rice bran oil, mixed oil and ayurvedic oil. The method used to evaluate the amount antioxidants in this study was 2, 2-diphenyl-1-picrylhydrazyl (DPPH). In this test, the scavenging of the DPPH radicals was followed by monitoring the decrease in absorbance at 515 nm. Heating the oil samples to various temperatures shows negative effect on the antioxidants content. The antioxidants content in all types of oils showed decreasing pattern when subjected to heat. The sample with highest antioxidants content at the temperature 180 oC is corn oil, followed by palm oil, sunflower oil, olive oil, canola oil, ayurvedic oil, rice bran oil, mixed oil, soy bean oil and lastly gingerly oil. Therefore, corn oil is the most suitable type of oil for high temperature cooking such as frying 2009 Thesis NonPeerReviewed application/pdf http://studentsrepo.um.edu.my/6226/1/1st_part.pdf application/pdf http://studentsrepo.um.edu.my/6226/2/CHAPTER_1%2D_4.pdf Premanand, Krishnan (2009) The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan. Masters thesis, University of Malaya. http://studentsrepo.um.edu.my/6226/
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Student Repository
url_provider http://studentsrepo.um.edu.my/
topic Q Science (General)
spellingShingle Q Science (General)
Premanand, Krishnan
The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan
description There are many types edible oils with various brand found in the market. The types of oils involved in the analysis for the antioxidants content were palm oil, olive oil, canola oil, sunflower oil, soy bean oil, corn oil, gingerly oil, rice bran oil, mixed oil and ayurvedic oil. The method used to evaluate the amount antioxidants in this study was 2, 2-diphenyl-1-picrylhydrazyl (DPPH). In this test, the scavenging of the DPPH radicals was followed by monitoring the decrease in absorbance at 515 nm. Heating the oil samples to various temperatures shows negative effect on the antioxidants content. The antioxidants content in all types of oils showed decreasing pattern when subjected to heat. The sample with highest antioxidants content at the temperature 180 oC is corn oil, followed by palm oil, sunflower oil, olive oil, canola oil, ayurvedic oil, rice bran oil, mixed oil, soy bean oil and lastly gingerly oil. Therefore, corn oil is the most suitable type of oil for high temperature cooking such as frying
format Thesis
author Premanand, Krishnan
author_facet Premanand, Krishnan
author_sort Premanand, Krishnan
title The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan
title_short The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan
title_full The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan
title_fullStr The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan
title_full_unstemmed The effect of heating on the antioxidants content in edible oil / Premanand a/l Krishnan
title_sort effect of heating on the antioxidants content in edible oil / premanand a/l krishnan
publishDate 2009
url http://studentsrepo.um.edu.my/6226/1/1st_part.pdf
http://studentsrepo.um.edu.my/6226/2/CHAPTER_1%2D_4.pdf
http://studentsrepo.um.edu.my/6226/
_version_ 1738505889443217408
score 13.211869

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