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

Abstract

Nanoparticles of zinc oxide (ZnO NPs) using the precursor citrate was formed as a single phase one stage with the size of 25 nm. ZnO NPs was used at different concentrations (1, 2, 5 mML -1 ) in some edible oils [cotton seed oil and its blend with palm Olean in the ratio of 1:1 (v/v) during heat stress as antioxidant. Some of the chemical characteristics of the oil were estimated as an indicator of deterioration as a result of oxidation during thermal stress within two hours. The results revealed that chemical characteristics (e.g. PV, p-AV and Totox value) of oils that contained 1mML -1 ZnO NPs were not affected significantly compared to those free from ZnO NPs during heat stress. These results suggested that ZnO NPs has a potential power to control the oxidation process during heat stress of edible oil and could be used as synthetic antioxidant agent. More studies concerning the solubility of ZnO NPs and its nutritional effect on the animal lab are needed.

Tribological and Physicochemical Behavior of a Novel Palm Grease Blended with Zinc Oxide and Reduced Graphene Oxide Nano-Additives

“…The presence of ZnO wt.% gradually improved the oxidation stability of base oil from 30 mins to 48 mins in the case of adding 0.5 wt.% ZnO with a total increase of 60%. Hence, ZnO delayed the degradation of the bio-oil properties due to its antioxidant nature [72]. Therefore, the addition of ZnO nano-additive provides more improvement of oxidation stability than other similar nanomaterials such as TiO2, which was tested on base oils in previous work and achieved an increase of only 7% [41].…”