ANTIOXIDANT ACTIVITY OF CITRUS HYSTRIX PEEL EXTRACT IN RBD PALM OLEINDURING FRYING OF FISH CRACKERS

The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoule ne(BHT) (200 ppm) were added to the frying oil. The antioxidant activi ties were determined during deep fat frying of fish crackers for 4 con secutive days. Each frying period was for 5 h and intermittent frying at 180C with half an hour interval was carried out. The antioxidant ac tivities were determined by measuring peroxide value (PV), p-anisidine value (AnV), totox value, iodine value (IV), percent free fatty acids , color and viscosity of the oil. Results indicated that the ethanol e xtract of the citrus peel exhibited antioxidant properties and therefo re has a potential as one of the new sources of natural antioxidants.