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In vitro antioxidant activities of extract and oil from roselle (Hibiscus sabdariffa L.) seed against sunflower oil autoxidation

Nyam KL , Teh YN 1 , Tan CP 2 , Kamariah L 3

Affiliations 

  • 1 Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 Serdang, Selangor, Malaysia
  • 3 Malaysian Agricultural Research & Development Institute (MARDI), P.O. Box 12301, 50774 Kuala Lumpur
Malays J Nutr, 2012 Aug;18(2):265-74.
PMID: 24575672 MyJurnal

Abstract

In order to overcome the stability problems of oils and fats, synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) have widespread use as food additives in many countries. Recent reports reveal that these compounds may be implicated in many health risks, including cancer and carcinogenesis. Hence, there is a move towards the use of natural antioxidants of plant origin to replace these synthetic antioxidants.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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