Preservative Effect of Ginger Root (Zingiber officinale R.) Extract in Refined Palm Olein Subjected to Accelerated Thermal Oxidation

Figure 4

Variations in thiobarbituric acid value of palm olein enriched with different concentrations of ginger extract during storage at frying temperature. BHT: butylated hydroxytoluene; PO: palm olein; Zn.O: Zingiber officinale (ginger); control: palm olein without antioxidant; PO + BHT_{200 ppm}: palm olein + 200 ppm BHT; PO + Zn.O_200ppm: palm olein + 200 ppm ginger root extract; PO + Zn.O_600ppm: palm olein + 600 ppm ginger root extract; PO + Zn.O_1000ppm: palm olein + 1000 ppm ginger root extract; PO + Zn.O_1400ppm: palm olein + 1400 ppm ginger root extract; PO + Zn.O_1800ppm: palm olein + 1800 ppm ginger root extract. Values with different superscripts on the same days are significantly different at . Data are presented as mean ± standard deviation (n = 3). ^a–evalues of the same storage day with different superscripts differ significantly at .