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Solati Z, Baharin BS. Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters. J Food Sci Technol. 2014;52(6):3475-84doi: 10.1007/s13197-014-1409-4.
Solati, Z., & Baharin, B. S. (2015). Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters. Journal of food science and technology, 52(6), 3475-84. https://doi.org/10.1007/s13197-014-1409-4
Solati, Zeinab, and Baharin, Badlishah Sham. "Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters." Journal of food science and technology vol. 52,6 (2015): 3475-84. doi: https://doi.org/10.1007/s13197-014-1409-4
Solati Z, Baharin BS. Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters. J Food Sci Technol. 2015 Jun;52(6):3475-84. doi: 10.1007/s13197-014-1409-4. Epub 2014 May 20. PMID: 26028729; PMCID: PMC4444919.
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J Food Sci Technol. 2015 Jun;52(6):3475-84. doi: 10.1007/s13197-014-1409-4. Epub 2014 May 20.

Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters.

Journal of food science and technology

Zeinab Solati, Badlishah Sham Baharin

Affiliations

  1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia.

PMID: 26028729 PMCID: PMC4444919 DOI: 10.1007/s13197-014-1409-4

Abstract

Effect of supercritical CO2 extracted Nigella sativa L. seed extract (NE) on frying performance of sunflower oil and refined, bleached and deodorized (RBD) palm olein was investigated at concentrations of 1.2 % and 1.0 % respectively. Two frying systems containing 0 % N. sativa L. extract (Control) and 0.02 % butylated hydroxytoluene (BHT) were used for comparison. Physicochemical properties such as fatty acid composition (FAC), Peroxide Value (PV), Anisidine Value (AV), Totox Value (TV), Total Polar Content (TPC), C18:2/C16:0 ratio and viscosity of frying oils were determined during five consecutive days of frying. Results have shown that N. sativa L. extract was able to improve the oxidative stability of both frying oils during the frying process compared to control. The stabilizing effect of antioxidants were in the order of BHT > NE. RBD palm olein was found to be more stable than sunflower oil based on the ratio of linoleic acid (C18:2) to palmitic acid (C16:0) and fatty acid composition.

Keywords: Deep fat frying; Fatty acid composition; Natural antioxidants; Nigella sativa L. extract; Physicochemical properties

References

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