Antioxidant Activities Of Threadfin Bream (Nemipterus Japonicus) Hydrolysate And Its Effect On Oxidative Stability Of Frying Oil

  • Normah Ismail Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
  • Mohd Faizzuddin Mustapa Kamal Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, 40450 Selangor Darul Ehsan, Malaysia
  • Kyaw Zay Ya Agri Asia Refinery Sdn. Bhd., Teluk Panglima Garang, Kuala Langat, Selangor, Malaysia

Abstract

The antioxidant activities and oxidative stability of palm olein frying oil added with threadfin bream (TFB) hydrolysate and Nanox 189 were studied. The DPPH radical scavenging activities and chelating effects of ferrous ion were evaluated and compared with α-tocopherol. Oxidative stability after 30 frying cycles were analysed for induction period, free fatty acids (FFA), peroxide values (PV), total polar compounds (TPC) and viscosity. Palm olein without any antioxidant were used as control. Nanox 189 exhibited higher percentage on DPPH scavenging effect and ferrous ion chelating effect than TFB hydrolysate. Frying oil added with Nanox 189 recorded the longest induction period which was up to 11 hr. while TFB hydrolysate added oil showed induction period of 9 hr. Nanox 189 addition in frying oil yielded the lowest FFA and PV followed by those added with TFB hydrolysate. Highest readings of TPC was recorded for TFB hydrolysate added oil which is 13%. Throughout the 30 frying cycles, the addition of TFB hydrolysate recorded lower percentage increase for viscosity than Nanox 189 with 4.7% compared to the latter which is 9.6%. Even though the antioxidant activities of TFB hydrolysate was lower than that of Nanox 189, the study suggested some antioxidant potential of TFB hydrolysate based on the DPPH radical scavenging activities and chelating effects of ferrous ion as well as its ability to slightly improve the oxidative stability of palm olein during the 30 frying cycles.

Published
2020-08-25
How to Cite
ISMAIL, Normah; KAMAL, Mohd Faizzuddin Mustapa; YA, Kyaw Zay. Antioxidant Activities Of Threadfin Bream (Nemipterus Japonicus) Hydrolysate And Its Effect On Oxidative Stability Of Frying Oil. Scientific Research Journal, [S.l.], v. 17, n. 2, p. 129-148, aug. 2020. ISSN 2289-649X. Available at: <https://myjms.mohe.gov.my/index.php/SRJ/article/view/7707>. Date accessed: 27 may 2024. doi: https://doi.org/10.24191/srj.v17i2.7707.