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Antioxidants 2014, 3(3), 502-515; doi:10.3390/antiox3030502
Article

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

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Received: 18 March 2014; in revised form: 29 April 2014 / Accepted: 15 May 2014 / Published: 10 July 2014
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Abstract: Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p < 0.05), while that of RBO was preserved after deep-frying of fries. As expected, the concentration of α-tocopherol in PO and γ-tocotrienol in both PO and RBO decreased significantly (p < 0.05) with increased frying. Results also showed that γ-tocotrienol was found to be more susceptible to degradation compared to that of α-tocopherol in both PO and RBO. Interestingly, no significant degradation of α-tocopherol was observed in RBO. It is suggested that the presence of γ-oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying.
Keywords: vegetable oils; deep-frying; kinetic degradation; free radical scavenging; oil antioxidants vegetable oils; deep-frying; kinetic degradation; free radical scavenging; oil antioxidants
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Hamid, A.A.; Dek, M.S.P.; Tan, C.P.; Zainudin, M.A.M.; Fang, E.K.W. Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying. Antioxidants 2014, 3, 502-515.

AMA Style

Hamid AA, Dek MSP, Tan CP, Zainudin MAM, Fang EKW. Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying. Antioxidants. 2014; 3(3):502-515.

Chicago/Turabian Style

Hamid, Azizah A.; Dek, Mohd S.P.; Tan, Chin P.; Zainudin, Mohd A.M.; Fang, Evelyn K.W. 2014. "Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying." Antioxidants 3, no. 3: 502-515.

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