Effects of Eugenol on Thermal Autoxidation of Palm Oil

https://doi.org/10.22146/jifnp.4

B Purwono(1*), M Muchalal(2), C Anwar(3)

(1) Gadjah Mada University
(2) Gadjah Mada University
(3) Gadjah Mada University
(*) Corresponding Author

Abstract


The effects of eugenol on the thermal autoxidation of palm oil were studied in the 40 – 97oC range under atmospheric air system. The antiperoxidative action of eugenol was indexed by measuring peroxide number and methyl esters of fatty acids from palm oil. The eugenol isolated from clove leaf oil exhibited activity as a potential antioxidant for use in mild temperature against thermal autoxidation

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DOI: https://doi.org/10.22146/jifnp.4

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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