ABSTRACT
The phosphomolybdenum assay is a widely used method for measuring the total antioxidant capacity (TAC) of substances, including oils. This study employed the phosphomolybdenum test to evaluate the TAC of both cured and uncured beef oil. The results showed that uncured beef oil had a significantly lower TAC compared to cured beef oil.
However, boiling was found to increase the antioxidant capacity of both cured and uncured beef oil samples. This can be attributed to several factors, including:Release of antioxidants,enhanced solubility,thermal degradation,reduction of reactive oxygen species (ROS),concentration effect
In contrast, frying represents a harsh cooking method that exposes the oil to high temperatures and oxidative conditions, leading to the degradation of antioxidant compounds and a reduction in antioxidant capacity. While frying may enhance flavor and texture, it's essential to consider its impact on the nutritional quality of the oil, particularly regarding antioxidant content.
