EFFECT OF ALLIUM SATIVUM L. ON LIPID PEROXIDATION OF EDIBLE VEGETABLE OIL FRIED WITH SAMOSA
Abstract
This study is aimed at investigating the effect of allium sativum on the lipid peroxidation of
edible vegetable oil fried with samosa four hourly for three consecutive times. One hundred
and eighty (180)pieces of samosa patties weighing 100 ±10g were selected each) and divided
into three equal parts. Samosa patties (20 pieces each)were deep fried until golden brown
color was obtained and these continued four hourly for three consecutive times in three
different pre-heated oil (2L/1820g) at 1930 C containing 0.0mg/L , 250mg/L and 500mg/L of
garlic powder and designated as Group A(control), B (Low Dose) and C (High Dose)
respectively. Exactly 50mL of oil sample were collected after every four hours, and on each
each occasion was allowed to cool and intermittently analyzed for lipid peroxidation. The
entire process lasted for 12 hours and fresh oil was not added to the frying vessel. Three
replicates studies were performed for each set of experiment. The result showed that Allium
satium L.at 250 mg/L significantly(p
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