Innovation Owner
Mr. KITTIPOOM CHOTANA
Student
Details
This study focuses on enhancing the stability of used palm oil through ultrasound-assisted infusion with three varieties of banana blossoms, which are rich in phenolic compounds and antioxidants.
The reuse of cooking oil in food preparation leads to oil degradation and the formation of harmful compounds due to oxidation. This study focuses on enhancing the stability of used palm oil through ultrasound-assisted infusion with three varieties of banana blossoms: Kluai Khai, Kluai Hom, and Kluai Nam Wa, which are rich in phenolic compounds and antioxidants. The research investigates the restoration of used palm oil by infusing dried and powdered banana blossoms using ultrasonic treatment at different temperatures and durations. The quality of the infused oil was evaluated through physical (water activity, moisture content, and color), chemical (peroxide value, acid value, and Thio barbituric acid reactive substances), and antioxidant activity (DPPH, ABTS, and FRAP) analyses.
Objective
The objectives include studying the restoration of used oil using ultrasound-assisted banana blossom infusion, evaluating different banana blossom varieties, and assessing antioxidant properties to reduce oxidation.
- To study the restoration of used oil using ultrasound-assisted technology combined with the infusion of various banana blossom varieties.
- To evaluate the effect of different banana blossom varieties (Kluai Khai, Kluai Hom, and Kluai Nam Wa) on enhancing oil stability.
- To study the efficiency of banana blossom infusion using ultrasonic waves in increasing the oxidative stability of the oil.
- To evaluate the antioxidant properties of banana blossoms and their impact on reducing harmful oxidation in the oil.