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Fresh chaya leaves were obtained cut, air dried, ground and sieved through 40 mm mesh size. The powdery sample was separately extracted with five different solvents at ratio 1:10 for 72 h. The phytochemical screening of the powdery sample and solvent extracts were carried out. Water and methanol extracts were richer in phytochemicals. Methanol extract was dosed at varying concentrations (200-1000 ppm) into Refined Palm Kernel Oil (RPKO). RPKO stored with and without 200 ppm Butylated Hydroxytoluene (BHT) were also set up as control. Colour and refractive index of oil samples were analysed. Free Fatty Acid (FFA), Acid Value (AV) and Peroxide Value (PV) of RPKO were monitored monthly for twelve months. The colour of RPKO containing Methanol Chaya Leaf Extract (MCLE) was higher (12.0 and 18.0 units) than RPKO with (0 ppm) and 200 ppm BHT. The RPKO containing MCLE had lower mean values for FFA, AV and PV than RPKO with and without 200 ppm BHT over one year storage period. The research showed that MCLE improved the shelf stability of RPKO against hydrolytic and oxidative rancidity than 200 ppm BHT.
Applied Food Science Journal received 11 citations as per Google Scholar report