Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein

A spectrophotornetric-based method was developed to determine the changes i n alkaline contaminant materials (ACM) of natural antioxidant-treated, refi ned, bleached and deodorized (RBD) palm olein during 5-day deep-fat frying of potato chips. Results showed that the ACM contents in RED palm olein cou ld be determined spectrophotometrically at 540 nm. Oleoresin rosemary extra ct, sage extract and citric acid significantly (P < .05) lowered the ACM co ntent in oil during 5-day deep-fat frying of potato chips. A combination of 0.087% oleoresin rosemary extract, 0.072% sage extract and 0.025% citric a cid was required to achieve the minimum level of ACM after 5-day frying. (C ) 2000 Published by Elsevier Science Ltd. All rights reserved.