• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Peer Review Process
  • Guide for Authors
  • Submit Manuscript
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter
Journal of Productivity and Development
arrow Articles in Press
arrow Current Issue
Journal Archive
Volume Volume 30 (2025)
Volume Volume 29 (2024)
Volume Volume 28 (2023)
Volume Volume 27 (2022)
Volume Volume 26 (2021)
Volume Volume 25 (2020)
Volume Volume 24 (2019)
Volume Volume 23 (2018)
Volume Volume 22 (2017)
Volume Volume 21 (2016)
Volume Volume 20 (2015)
Volume Volume 19 (2014)
Volume Volume 18 (2013)
Volume Volume 17 (2012)
Volume Volume 16 (2011)
Volume Volume 15 (2010)
Issue Issue 3
Issue Issue 2
Issue Issue 1
Volume Volume 14 (2009)
Volume Volume 13 (2008)
Volume Volume 12 (2007)
Volume Volume 11 (2006)
El-Gammal, R., Ramadan, A. (2010). EFFECT OF PHENOLIC COMPOUNDS EXTRACT FROM SOME HERBS AND SPICES ON THE STABILITY OF PALM OIL DURING DEEP FRYING. Journal of Productivity and Development, 15(3), 309-325. doi: 10.21608/jpd.2010.42418
Rania El-Gammal; AFAF-Haniem Ramadan. "EFFECT OF PHENOLIC COMPOUNDS EXTRACT FROM SOME HERBS AND SPICES ON THE STABILITY OF PALM OIL DURING DEEP FRYING". Journal of Productivity and Development, 15, 3, 2010, 309-325. doi: 10.21608/jpd.2010.42418
El-Gammal, R., Ramadan, A. (2010). 'EFFECT OF PHENOLIC COMPOUNDS EXTRACT FROM SOME HERBS AND SPICES ON THE STABILITY OF PALM OIL DURING DEEP FRYING', Journal of Productivity and Development, 15(3), pp. 309-325. doi: 10.21608/jpd.2010.42418
El-Gammal, R., Ramadan, A. EFFECT OF PHENOLIC COMPOUNDS EXTRACT FROM SOME HERBS AND SPICES ON THE STABILITY OF PALM OIL DURING DEEP FRYING. Journal of Productivity and Development, 2010; 15(3): 309-325. doi: 10.21608/jpd.2010.42418

EFFECT OF PHENOLIC COMPOUNDS EXTRACT FROM SOME HERBS AND SPICES ON THE STABILITY OF PALM OIL DURING DEEP FRYING

Article 6, Volume 15, Issue 3, August 2010, Page 309-325  XML PDF (476.08 K)
Document Type: Original Article
DOI: 10.21608/jpd.2010.42418
View on SCiNiTO View on SCiNiTO
Authors
Rania El-Gammal* 1; AFAF-Haniem Ramadan2
1Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt.
2Home Economics Department, Faculty of Specific Education, Mansoura University, Mansoura, Egypt.
Abstract
Natural phenolic extracts from herbs and spices, namely Thyme (Thymus. Vulgairs), Marjoram (Origanum majorana) and Fennel (Foeniculum vulgare) were used as source of natural antioxidants to determine the stability refined, bleached and deodorized palm oil during deep of potato chip frying at 180° C for 12 hours .
Results of Total Phenolic Compounds  (TPC) indicated that thyme extract have the highest total phenolic compounds represented 265.96 mg/g as Gallic acid in compare with marjoram and fennel extracts which  were 194.08 and 52.25 mg/g as Gallic acid respectively.
 HPLC results indicated that some major phenolic compounds were fractionated and identified namely Catechien, Caffien and some phenolic acids such as  Ferrulic, P-Coumiric, Caffeic , Vanillic , Chlorogenic, Salsylic  and Synergic acids.
Free Fatty Acid FFA% , peroxide value (PV) , P.Ansidine (p-A.V., Thiobarbituric acid (TBA), Iodine(IV)  Values and  Totox Number (TN)  were determined. The statistical analysis of  indicated a significant differences between untreated and treated palm oil during frying process up to 12 hours.
Results of chemical changes revealed that palm oil treated with thyme and marjoram were more stable than the other oil samples treated with fennel during deep fat frying at 180° C for 12 hours.
 Also, significant changes in different chemical parameters were observed between control palm oil and treated oil  with different phenolic extracts at the concentrates of 200 and 300 ppm during frying process.
 So, Addition of Thyme and Marjoram phenolic extracts to palm oil improved the thermal stability and could extended the frying time in compare with Fennel  phenolic extract.
 
 
 
Keywords
Phenolic extracts and compounds; natural antioxidants from herbs & spices; frying process
Statistics
Article View: 180
PDF Download: 362
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Journal Management System. Designed by NotionWave.