EFFECT OF ZINGIBER OFFICINALE ON LIPID PEROXIDATION OF EDIBLE VEGETABLE OIL FRIED WITH SAMOSA
Abstract
This study is aimed at investigating the effect Zingiber officinale on 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+10 g were selected 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 preheated oil (2 L/1820 g) at 1930C containing 0.0 mg/L, 250 mg/L and 500 mg/L of ginger (garlic) powder and designated as Group A (Control), B (Low Dose) and C (High Dose) respectively. Exactly, 50 mL of oil sample were collected after every 4 hours, and on 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 replicate studies were performed for each set of experiment. The result showed that Zingiber officinale at 250 mg/L and 500 mg/L significantly (p
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