Article Sidebar
Published:
Jan 30, 2023Article Details
All authors who submit their paper for publication will abide by following provisions of the copyright transfer:
- The copyright of the paper remain with the authors, and they are transferring the copyright to publish the article and used the article for indexing and storing for public use with due reference to published matter in the name of concerned authors.
- The authors reserve all proprietary rights such as patent rights and the right to use all or part of the article in future works of their own such as lectures, press releases, and reviews of textbooks.
- In the case of republication of the whole, part, or parts thereof, in periodicals or reprint publications by a third party, written permission must be obtained from the Editor-in-Chief of the Journal of Food Stability.
- The authors declare that the material being presented by them in this paper is their original work, and does not contain or include material taken from other copyrighted sources. Wherever such material has been included, it has been clearly indented or/and identified by quotation marks and due and proper acknowledgements given by citing the source at appropriate places.
- The paper, the final version of which they submit, is not substantially the same as any that they had already published elsewhere.
- They declare that they have not sent the paper or any paper substantially the same as the submitted one, for publication anywhere else.
- Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication in this journal and a link is inserted wherever published.
- The published articles will be available for use by scholars and researchers under a Creative Commons License.
Main Article Content
Effect of added Theobroma cacao Leaves Extract on the Oxidative Stability of Refined Palm Olein during Accelerated Storage
Abstract
This study was conducted to evaluate the antioxidant potential of Theobroma cacao leaves extract on the oxidative stability of palm olein (PO). The plant material was extracted with methanol and its total phenolic, flavonoid contents and radical scavenging activity were evaluated, followed by the identification of some phenolic antioxidants by high-performance liquid chromatography (HPLC). The cocoa leaves extract was added in palm olein at concentrations of 500–2000 ppm. Oil containing butylhydroxytoluene (BHT) and oil without antioxidants served as positive and negative controls respectively. The oxidative stability of these oil samples was evaluated by determining their induction times on Rancimat (at 110°C) and measuring their oxidative state using the Schaal oven for a period of 46 days at 70°C (8 hours of heating per day) for measurement of their primary and secondary oxidation products. Results showed Theobroma cacao leaves extract to be rich in phenolic antioxidants and to be a good radical scavenger. Caffeic acid and vanillic acid were the phenolic antioxidants detected by HPLC. The induction times of palm olein supplemented with the extract were found to be ranged between 26.0 –27.99 hours, values significantly (p < 0.01) higher than that of the negative control. The extract, at all concentrations, were also found to be efficient in delaying oxidation of palm olein during 46 days storage at 70°C. It can be concluded that Theobroma cacao leaves extract can be a natural source of antioxidants for the stabilization of palm olein.
