Wiradjaja, Nia and Permana, Tabligh and Sutanto, Hery (2020) A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils. Bachelor thesis, Swiss German University.

Preview	Text Nia Wiradjaja 11605005-TOC.pdf Download (512kB) | Preview
	Text Nia Wiradjaja 11605005-1.pdf Restricted to Registered users only Download (261kB)
	Text Nia Wiradjaja 11605005-2.pdf Restricted to Registered users only Download (177kB)
	Text Nia Wiradjaja 11605005-3.pdf Restricted to Registered users only Download (3MB)
	Text Nia Wiradjaja 11605005-4.pdf Restricted to Registered users only Download (190kB)
Preview	Text Nia Wiradjaja 11605005-Ref.pdf Download (661kB) | Preview

Abstract

Edible oils have been used widely to in food processing, especially process with thermal treatment such as frying. In the frying process, oils are usually used repetitively and will trigger the presence of lipid oxidation which will result in the degradation of fatty acids. This degradation of fatty acids will then result in the reduction of quality in oil which include decreasing of nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that will be consume by human and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidant, natural antioxidants are more preferable to be used in food industry. In this paper, the subject that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that has the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract will also be discussed.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Edible Oil; Fatty Acids; Oxidative Stability; Natural Antioxidant; Antioxidant Activity
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TX Home economics > TX560 Oils and fats, Edible--Deterioration
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	02 Nov 2020 14:08
Last Modified:	02 Nov 2020 14:08
URI:	http://repository.sgu.ac.id/id/eprint/1885

Actions (login required)

View Item