Đăng nhập
Tìm kiếm nâng cao
Tên bài báo
Tác giả
Năm xuất bản
Tóm tắt
Lĩnh vực
Phân loại
Số tạp chí

Bản tin định kỳ
Báo cáo thường niên
Tạp chí khoa học ĐHCT
Tạp chí tiếng anh ĐHCT
Tạp chí trong nước
Tạp chí quốc tế
Kỷ yếu HN trong nước
Kỷ yếu HN quốc tế
Book chapter
Bài báo - Tạp chí
1900214 (2019) Trang: 1-9
Tạp chí: European journal of lipid science and technology

Rambutan (Nephelium lappaceum L.) peel (RBP) is discarded as the main by-product during processing of the fruit. Increasing attention is now paid to the valorization of RBP for the recovery of valuable compounds. Geraniin, ellagic acid, quercetin, and rutin are the main phenolic compounds found in methanolic RBP extract. Extracted rambutan peel powder (ERPP) is used to evaluate the oxidative stability of soybean oil stored at 4 and 30 °C in the dark and light and deep fried with potatoes at 160 °C. Tert-butylhydroquinone (100 µg g−1 oil, TBHQ) serves as positive control. Oil supplemented with ERPP of 1000 µg gallic acid equivalents (GAE) g−1 of oil shows positive effects on the retardation of the oxidation process during storage in comparison with oil without addition. During deep frying, either ERPP (1000 µg GAE g−1) or TBHQ retards the lipid oxidation of oil. Levels of thiobarbituric acid reactive substances of potatoes fried in oil fortified with the extract and TBHQ (0.4–0.59 µg g−1) are much lower than those without the extract (1.31 ± 0.10 µg g−1) (p < 0.05). Therefore, RBP extract exhibits favorable antioxidant effects and can be used for effectively inhibiting lipid oxidation in oil during storage and deep frying.

Các bài báo khác
Số Nông nghiệp 2014 (2014) Trang: 108-115
Tải về
Số 20a (2011) Trang: 127-136
Tải về
Số 05 (2006) Trang: 131-140
Tải về
Số 11b (2009) Trang: 310-316
Tải về
Số 35 (2014) Trang: 83-90
Tải về
Số 06 (2006) Trang: 9-17
Tải về
1 (2013) Trang: 284
1 (2012) Trang: 135
Tạp chí: CAAB 2012
1 (2012) Trang: 84
Tạp chí: CAAB 2012

Vietnamese | English

Vui lòng chờ...