Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies.
The antioxidative properties of Curcuma longa (turmeric) leaf extract were evaluated in refined, bleached and deodorized (RBD) palm olein using accelerated oxidation and deep frying studies at 180 °C for up to 40 h. The extract was capable of retarding oil oxidation and deterioration significantly (...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Springer-Verlag
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13201/1/Antioxidative%20properties%20of%20curcuma%20longa%20leaf%20extract%20in%20accelerated%20oxidation%20and%20deep%20frying%20studies.pdf http://psasir.upm.edu.my/id/eprint/13201/ |
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