{"id":1526,"date":"2013-03-25T11:42:00","date_gmt":"2013-03-25T11:42:00","guid":{"rendered":"https:\/\/chempublishers.sourcingoutfit.com\/?p=1526"},"modified":"2025-06-14T06:58:48","modified_gmt":"2025-06-14T06:58:48","slug":"pjc-0713","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/2013\/03\/25\/pjc-0713\/","title":{"rendered":"The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1526\" class=\"elementor elementor-1526\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e27a6c4 e-flex e-con-boxed e-con e-parent\" data-id=\"e27a6c4\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-84e6748 e-con-full e-flex e-con e-child\" data-id=\"84e6748\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5113ac3 elementor-widget elementor-widget-text-editor\" data-id=\"5113ac3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<table border=\"0\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td>\n<div><strong>Research Article | Open Access<\/strong><\/div>\n<div class=\"item doi\"><span class=\"value\">Volume 3 | Issue 1 | Paper 07 |&nbsp; <a href=\"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/wp-content\/uploads\/sites\/2\/2025\/01\/PJC-v03.i01.p07.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.15228\/2013.v03.i01.p07<\/a><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<article class=\"obj_article_details\">\n<h4>The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips<\/h4>\n<div class=\"row\">\n<h4 class=\"main_entry\"><span class=\"name\">N.M. Salih AL-Janabi<\/span><\/h4>\n<p>Department of food science, College of Agriculture, Baghdad University, Iraq<\/p>\n<h4 class=\"main_entry\"><span class=\"name\">A.M. Mahmed AL-Samraee<\/span><\/h4>\n<p>Department of food science, College of Agriculture, Baghdad University, Iraq<\/p>\n<h4 class=\"main_entry\"><span class=\"name\">W.S. Ulaiwi<\/span><\/h4>\n<p>Basic Sciences Section, College of Agriculture, Baghdad University, Iraq<\/p>\n<table border=\"0\" width=\"93%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td align=\"center\" valign=\"top\"><strong>Received<\/strong><br>09 Apr, 2013<\/td>\n<td align=\"center\" valign=\"top\"><strong>Accepted<\/strong><br>11 Oct, 2013<\/td>\n<td align=\"center\" valign=\"top\"><strong>Published<\/strong><br>13 Nov, 2013<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"item abstract\">\n<p align=\"justify\">ABSTRACT:<\/p>\n<p class=\"ql-align-justify\">The squeezed grapes residue (SGR) was used as antioxidant. The oxidative activity SGR estimated in vitro by measuring the reducing power and scavenging of hydrogen peroxide. The concentration of SGR was 200ppm which was added to frying oil to prepare potato chips. The antioxidant activity was measured at 45o c for a storage periods 0, 3, 6, 9, 12 days. It was found that the peroxide (pov) and thiobarbuytric acid (TBA) values by using the SGR were lower than of the control and similar to BHT treatment (the (pov) values of control, BHT and SGR were 8.00, 6.00 and 6.00 meq \/kg respectively). At the end of storage, TBA values of control, BHT and SGR were 1.17, 1.01 and 1.01mg\/kg. The antioxidant activity of SGR was higher as compared with control, but similar to synthetic antioxidant (BHT.) Therefore, we are recommended SGR as natural antioxidant to be used in food systems.<\/p>\n<\/div>\n<div class=\"item abstract\">\n<div>\n<h3 class=\"label\">How to Cite this paper?<\/h3>\n<div class=\"csl-entry\">\n<p><strong>APA-7 Style<\/strong><br>Salih AL-Janabi, N.M., Mahmed AL-Samraee, A.M., Ulaiwi, W.S. (2013). The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips.&nbsp;<a href=\"https:\/\/doi.org\/10.15228\/2013.v03.i01.p07\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>, 3(1), 41-44<\/a>. https:\/\/doi.org\/10.15228\/2013.v03.i01.p07<\/p>\n<p><strong>ACS Style<\/strong><br>Salih AL-Janabi, N.M.; Mahmed AL-Samraee, A.M.; Ulaiwi, W.S. The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips.&nbsp;<a href=\"https:\/\/doi.org\/10.15228\/2013.v03.i01.p07\" target=\"_blank\" rel=\"noopener\"><em>Pak. J. Chem.<\/em>&nbsp;2013, 3, 41-44<\/a>. https:\/\/doi.org\/10.15228\/2013.v03.i01.p07<\/p>\n<p><strong>AMA Style<\/strong><br>Salih AL-Janabi NM, Mahmed AL-Samraee AM, Ulaiwi WS. The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips.&nbsp;<a href=\"https:\/\/doi.org\/10.15228\/2013.v03.i01.p07\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>. 2013; 3(1): 41-44<\/a>. https:\/\/doi.org\/10.15228\/2013.v03.i01.p07<\/p>\n<p><strong>Chicago\/Turabian Style<\/strong><br>Salih AL-Janabi, N., M., A. M. Mahmed AL-Samraee, and W. S. Ulaiwi. 2013. &#8220;The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips&#8221;&nbsp;<a href=\"https:\/\/doi.org\/10.15228\/2013.v03.i01.p07\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>&nbsp;3, no. 1: 41-44<\/a>. https:\/\/doi.org\/10.15228\/2013.v03.i01.p07<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"item copyright\">\n<p><a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\"><img decoding=\"async\" src=\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\" alt=\"Creative Commons License\"><\/a><\/p>\n<p>This work is licensed under a&nbsp;<a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\">Creative Commons Attribution 4.0 International License<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/article>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-6c8f461 e-con-full e-flex e-con e-child\" data-id=\"6c8f461\" data-element_type=\"container\">\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Research Article | Open Access Volume 3 | Issue 1 | Paper 07 |&nbsp; https:\/\/doi.org\/10.15228\/2013.v03.i01.p07 The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips N.M. Salih AL-Janabi Department of food science, College of Agriculture, Baghdad University, Iraq A.M. Mahmed AL-Samraee Department of food science, College of Agriculture, Baghdad University, Iraq [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1526","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips - Pakistan Journal of Chemistry<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/2013\/03\/25\/pjc-0713\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips - Pakistan Journal of Chemistry\" \/>\n<meta property=\"og:description\" content=\"Research Article | Open Access Volume 3 | Issue 1 | Paper 07 |&nbsp; https:\/\/doi.org\/10.15228\/2013.v03.i01.p07 The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips N.M. 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