B. Jamilah et al., ANTIOXIDANT ACTIVITY OF CITRUS HYSTRIX PEEL EXTRACT IN RBD PALM OLEINDURING FRYING OF FISH CRACKERS, Journal of food lipids, 5(2), 1998, pp. 149-157
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.