Antioxidant activity of capsicum oleoresin
1995
Supawan Thawornchinsombut
It was found that the ascorbic acid content in chilli decreased 61.4 percent by weight upon drying, and further decreased 92.4 percent by weight of dried chilli in oleoresin extraction. The antioxidant activity of the oleoresin, BHA, colored compounds and pungent compounds which were separated from oleoresin were compared in lard at 0.01 percent (w/w). Their oxidation protection factor were 1.04, 2.83, 1.07 and 1.92 respectively. The pungent compounds had more antioxidant activity than either the colored compounds or oleoresin but less activity than BHA. The most effective oleoresin concentration for antioxidant activity in lard was then determined to be at 0.09 percent (w/w), giving a protection factor of 1.70. A sensory evaluation was conducted for oleoresin in tapioca chips. Tapioca chips were produced with 0, 0.2, 0.3, and 0.4 (w/w) added oleoresin and fried in palm-olein oils. Additional chips without oleoresin were divided and fried in palm-olein oil containing added oleoresin at 0.1, 0.3, and 0.5 percent (w/w). The chips sample with 0.4 percent added oleoresin was not accepted due to its pungent compounds being too strong. The testing of remaining chips as well as the one without oleoresin and fried in commercial palm-olein oil with 0.01 percent TBHQ and 80 ppm citric acid showed that antioxidant activity was highest for the chips fried in palm-olein oil with 0.3 percent added oleoresin. The protection factor for these chips was 1.09 which was found to be not significantly different (P0.05) from the protection factor (1.05) for the chips fried in the commercial oil. A rancidity test of the tapioca chips by sensory evaluation and by chemical analysis showed agreement. The sensory panels indicated rancidity for chips that peroxide values were greater than 70 miliequivalents per kilogram.
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