Antioxidative properties of Murraya koenigii leaf extracts in accelerated oxidation and deep-frying studies

Abstract

Murraya koenigii leaf extract antioxidant potentials were evaluated in palm olein using accelerated oxidation storage and deep-frying studies at 180°C for up to 40 h. The extracts (0.2%) retarded oil oxidation and deterioration significantly (P<0.05), slightly less effectively than 0.02% butylated hydroxytoluene in tests such as the peroxide value, anisidine value, iodine value, free fatty acid, Oxidative Stability Index, and polar and polymer compound content. Sensory evaluation on French fries indicated that the extract was useful in improving colour, flavour and overall acceptability and the quality of the fried product. All samples were more acceptable by panellists, especially after the 40th hour frying, compared with those similarly fried in the control oils and the oil containing butylated hydroxytoluene. M. koenigii leaf extract, had a polyphenol content of 109.5±0.3 mg gallic acid equivalents/g extract, and contain a heat-stable antioxidant that could be a natural alternative to synthetic antioxidants for the industry.

• Murraya koenigii leaf extract
• palm olein
• sensory evaluation
• antioxidant
• accelerated oxidation study
• deep frying