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Determination of the effect of essential oil extract from clove (syzygium aromaticum) leaves and buds on the thermal stability of the coconut oil

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dc.contributor.author Thilini, T. M. A. S.
dc.contributor.author Fari, M. J. M.
dc.contributor.author Hettiarachchi, P.
dc.contributor.author Marso, T. M. M.
dc.contributor.author Nikzaad, R. M.
dc.date.accessioned 2024-08-06T04:47:19Z
dc.date.available 2024-08-06T04:47:19Z
dc.date.issued 2023-03-06
dc.identifier.citation Book of Abstracts, 1st Undergraduate Research Colloquium Department of Bio systems Technology, South Eastern University of Sri Lanka, pp. 72. en_US
dc.identifier.isbn 978-955-627-023-5
dc.identifier.uri http://ir.lib.seu.ac.lk/handle/123456789/7117
dc.description.abstract Coconut oil is used in deep fat frying to make delicious foods. The oxidation process during deep fat frying produces chemical compounds that affect oil flavor, nutrition, rancidity, shelf life of fried food and oil, reusability, and most significantly, human health. In this study different ingredients were used to reduce oxidation in oil. Four treatments: pure coconut oil, coconut oil + vit. E, coconut oil + clove buds, and coconut oil + clove leaves. Each treatment was deep-fried and then kept refrigerated, room temperature with lid, and room temperature without lid conditions. Free fatty acid (FFA), Peroxide Value (PV), Iodine Value (IV) and Saponification Value (SV) were tested in both before deep-fry and after 30 days of storage conditions. Initial values of FFA, PV, IV and SV were acceptable and 0.78 %, 1.6 meq/kg, 8.2 g/100g and 249.22 mg KOH/g respectively. In the comparison of oxidation, coconut oil at room temperature without a lid was high (5.87±0.29% (FFA), 7.85±0.91 meq/kg (PV), 6.13±0.31g/100g (IV), 451.56±0.26 KOH/g (SV)) and coconut oil + clove bud oil under refrigeration was low (1.19±0.14% (FFA), 3.99±0.02meq/kg (PV), 8.04±0.45 g/100g (IV) and 281.29±0.02 KOH/g (SV)). From the findings, addition of clove buds’ oil to coconut oil affected the oxidative stability during deep fat frying. en_US
dc.language.iso en_US en_US
dc.publisher Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka en_US
dc.subject Free fatty acid value en_US
dc.subject Hydrolysis en_US
dc.subject Iodine value en_US
dc.subject Oxidation en_US
dc.subject Polymerization en_US
dc.subject Peroxide value en_US
dc.subject Saponification value en_US
dc.title Determination of the effect of essential oil extract from clove (syzygium aromaticum) leaves and buds on the thermal stability of the coconut oil en_US
dc.type Article en_US


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