Quality Changes and Antioxidant Properties of Microencapsulated Kenaf ( Hibiscus cannabinus L.) Seed Oil During Accelera
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ORIGINAL PAPER
Quality Changes and Antioxidant Properties of Microencapsulated Kenaf (Hibiscus cannabinus L.) Seed Oil During Accelerated Storage Sara Razmkhah • Chin-Ping Tan Kamariah Long • Kar-Lin Nyam
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Received: 23 May 2013 / Revised: 23 July 2013 / Accepted: 13 August 2013 AOCS 2013
Abstract Quality changes and antioxidant properties of microencapsulated kenaf (Hibiscus cannabinus L.) seed oil (MKSO) were investigated at 6-day intervals during 24 days of storage at 65 C. DPPH, ABTS, FRAP and BCB assays were used to determine the antioxidant activity (AOA) and their correlations were reported. Total flavonoids content (TFC) and oxidative stability in terms of evolution of thiobarbituric acid reactive substances (TBARS) were also studied. The results showed that there was a significant (p \ 0.05) effect of microencapsulation whereby AOA of MKSO showed only a 23.28 % decrease as compared to a 61.51 % decrease in the control bulk oil (KSO) when assessed by FRAP. MKSO showed significantly (p \ 0.05) lower reduction of its initial TFC as compared to KSO and total increase in TBARS of MKSO was reported to be significantly (p \ 0.05) lower than that of KSO. AOA determined by all assays were well correlated with TFC and also among themselves. Microencapsulation of kenaf seed oil was found to be effective in the stabilisation of natural antioxidants and prolonging the shelf-life.
S. Razmkhah K.-L. Nyam (&) Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia e-mail: [email protected] C.-P. Tan Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, 43400 Selangor, Malaysia K. Long Malaysian Agricultural Research and Development Institute (MARDI), PO Box 12301, 50774 Kuala Lumpur, Malaysia
Keywords 2,2-Diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging activity assay 2,20 -Azino-bis(3ethylbenzothiazoline-6-sulphonic acid) (ABTS•?) radical scavenging assay Ferric reducing antioxidant power (FRAP) b-Carotene bleaching (BCB) assay Total flavonoid content(TFC) Thiobarbituric acid reactive substances (TBARS)
Introduction Nowadays, consumers have inclined towards substituting animal fat with vegetable oils in their diet due to the evidences that have linked several health benefits to the consumption of plant-based oil. In that way, the interest in kenaf (Hibiscus cannabinus L., Malvaceae) seed oil has increased due to its interesting composition such as an abundance of unsaturated fatty acids and tocopherols [1]. The content of total unsaturated fatty acids in kenaf seed oil has been reported to be 74.8 % consisting mainly of linoleic acid (C18:2), oleic acid (C18:1) and linolenic acid (C18:3) [1]. It has been proven that regular consumption of oils with high contents of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) provide cardio protective properties [1]. Apart from that, kenaf seed oil was found to exhibit considerable amounts of tocopherols, polyp
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