Chemical and Nutritional Analysis of Oil and Plantain Chips from Palm Olein Enriched with Extracts of Green Tea Leaves (Camellia sinensis)

The objective of this study was to evaluate the impact of methanolic extract from green tea leaves (TLE) on the oxidative stability of palm olein during deep-fat-frying and on the nutrient composition of plantain chips produced from it. Palm olein samples were respectively enriched with 1000, 1400 and 1800 ppm of extract; and 200 ppm of butylated hydroxytoluene (BHT) which served as positive control; while oil without additives served as negative control. A total of 15 frying cycles was done at 180°C for 3 min. Oil samples were collected fresh, at 1, 5, 8, 10 and 15 frying cycles for quality analysis. The evaluated parameters were the peroxide, anisidine, thiobarbituric acid, and iodine and total oxidation values (TOTOX). The plantain chips obtained after 5, 10 and 15 frying cycles were assessed for their proximate composition and mineral content using standards methods. Results showed that after 15 frying cycles, TLE at 1800 ppm protected palm olein from oxidation better than BHT as TOTOX of these oil samples were 25.54 and 28.24 respectively. A proximate and mineral composition analyses of chips revealed that in contrast to the samples made from oil without additives, those made from oil enriched with TLE showed low oil content and high carbohydrate, protein and mineral (phosphorus, calcium and magnesium) content. It can be concluded that green tea leaves extract is efficient in delaying palm olein alteration and increases the nutrient composition of plantain chips.