2014•Journal of Food Processing and PreservationRequires access

Effect of Banana Peel Oleoresin on Oxidative Stability of Sunflower and Soybean Oil

Ankeeta H. Kurhade, Jyotsna S. Waghmare

Abstract

This study reports the effect of banana peel oleoresin (BPO) on oxidative stability of sunflower and soybean oil at elevated temperature. Sunflower and soybean oil are used as edible oil in India and are prone to oxidation. The oxidative stability of both the oils were studied by Rancimat at 110C and schaal oven test at 60C. The oxidation properties of BPO in sunflower and soybean oil were compared with other synthetic antioxidants such as tert-butylhydroquinone (TBHQ), butylated hydroxyl anisole (BHA). It has been observed that BPO showed thermal stability equivalent to that of BHA, but lower than that of TBHQ. Practical Applications The unsaturated fatty acids, which are prone to oxidation can be stabilized with the help of natural antioxidants. The antioxidant activity of these natural extracts is due to the presence of bioactive compounds in the extracts. The study reveals that the natural extract shows the antioxidant activity equivalent to that of synthetic antioxidants like butylated hydroxyanisole

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Key concepts: Butylated hydroxyanisole, Chemistry, Sunflower oil, Food science, Oleoresin, Antioxidant, Soybean oil, Sunflower