Impact of Addition of Turmeric Powder on the ...

Impact of Addition of Turmeric Powder on the Fatty Acid Composition of Partially Hydrogenated Vegetable Oil by Gas Chromatography

Author Name : Poornima, Dr. Nutan

ABSTRACT

Synthetic antioxidants are often used to retard lipid oxidation in food systems. Due to their low thermal stability, the concern about their long-term effects on human health and the increasing demand by consumers for natural products, like plant extracts, herbs and spices emerged as good alternatives to synthetic antioxidants.However,in this study we examined the impact of the most common Indian spices, which is easily available & affordable and found in every Indian kitchen, on fat/trans fat content in various repeated fryings of oils.Theobject of the research was to determine the impact of natural antioxidant on the trans fatty acid composition of partially hydrogenated vegetable oil during repeated fryings. The frying was done at room temperature and addition of turmeric powder in the oil during reheating.Fatty acid composition (including TFA) was determined using the American Oil Chemists' Society's standard methodology (AOCS).The result showed that in turmericcontaining oil SFA, PUFA and trans fat content were reduced with frying cycles.