Effect of antioxidants on stability, nutritional values of refined sunflower oil during accelerated storage and thermal oxidation in frying

Abstract

Untreated sunflower oil (without antioxidants) was much more affected during long storage as well as by the thermal oxidation in 4 hours frying process. The shelf life of oil was increased both during storage and in frying process at elevated temperature by the addition of synthetic antioxidants. TBHQ (Tertiory butyl hydroquinone) BHT (Butylated hydroxyl toluene) BHA (Butylatd hydroxyl amine) and the mixture of BHA and BHT used in the present study in 0.02, 0.02, 0.02 and 0.01+0.01 amount respectively to observe the stability of refined sunflower when stored at 30 o C for 21 weeks in transparent PET bottles. The stored oils (treated and untreated) when underwent in the process of frying at the temperature of 180 o C further deterioration of oils happened. The antioxidant activities and protective effects in stabilization of sunflower oils during storage and in frying process measured in terms of POV (peroxide), FFA (free fatty acids), p-AnV (pAnisidine value), Colour Index, RI (Refractive index), and fatty acid profile. Result indicated that TBHQ exhibited stronger antioxidant activity during storage and gave maximum protection against thermal oxidation when oil subjected in the process of multiple frying for continous four hours at elevated temperature. The results were indicated the effectiveness of antioxidants in the order like TBHQ > BHT > BHA > BHA+BHT.

Effect of Synthesized ZnO Nanoparticles As Antioxidant on Cotton Seed Oil and Its Blend with Palm Olean

“…Whereas, adding 1 mM.L -1 of ZnO NPs to oil sample provides a decrease in AnV up to 35.30 and 34.60 in cotton seed oil and its blend, respectively. These results are in agreement with those reported by [22] who pointed out that adding of TBHQ to sunflower oil was effective in reducing AnV due to para hydroxyl group which made phenol more easily to donate hydrogen atoms to active free radicals to interrupt the chain reaction of antioxidant. While [23] mentioned that OH -in the NPs suspensions was much higher than ones in the bulk particles suspensions.…”

Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (sesamum indicum) by ultrasonic studies

“…The fatty acid (FA) profile of sesame oil with 200 ppm of TBHQ showed slight changes in the FA composition in heated oils, which reflected that antioxidant addition in the unsaturated oils controls the thermal degradation of oils. The reduction in the amount of linoleic acid noticed with the increase in concentration of oleic acid (Akhtar et al 2012).…”

Stabilization of Sunflower Oil Using Corn Silk Extract and Its Metal Chelates

“…FFA value is another parameter of measuring the rancidity of oils, which is obtained due to the hydrolysis of triglycerides in the presence of moisture. However, addition of certain antioxidant containing substances cause reduction in FFA formation in oils (Akhtar et al, 2012). The FFA (%) value during the storage period of 45 days of control, BHA, BHT, CSE 1000 ppm, CSE 500 ppm, CSE 250 ppm, CSE-Zn(II) 1000 ppm, CSE-Zn(II) 500 ppm, CSE-Zn(II) 250 ppm, CSE-Cu(II) 1000 ppm, CSE-Cu(II) 500 ppm and CSE-Cu(II) 250 ppm, was 0.823 ± 0.021, 3.692 ± 0.022, 0.705 ± 0.021, 2.456 ± 0.023, 0.705 ± 0.026, 2.314 ± 0.021, 0.705 ± 0.022, 2.441 ± 0.034, 0.705 ± 0.025, 2.678 ± 0.031, 0.705 ± 0.025, 2.871 ± 0.032, 0.846 ± 0.026, 2.451 ± 0.032, 0.709 ± 0.022, 2.68 ± 0.031, 0.705 ± 0.032, 2.881 ± 0.031, 0.646 ± 0.022, 2.89 ± 0.032, 0.605 ± 0.022, 3.012 ± 0.032 and 0.564 ± 0.027, 3.245 ± 0.34 (%), respectively.…”