Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

The effect of Moringa oleifera leaves extract (ME) on the oxidative stability of soybean oil was studied during 12 days accelerated storage (60°C) and 24 hr thermal treatment (105, 120, 150, and 180°C). Peroxide, p-anisidine and TOTOX (total oxidation) value of soybean oil samples were determined. Results showed that ME had significant antioxidation effect on soybean oil in storage test. However, the antioxidation effect of ME decreased with the rising of the heating temperature. Additionally, synergistic effect in binary mixtures of ME with ascorbic acid, citric acid, and α-T was tested. The mixture of 0.1% ME + 0.02% α-T displayed a significant synergistic effect of 35.8%. Considering the safe application of M. oleifera for nutritional and therapeutic use, M. oleifera leaves extract can be used as an antioxidation in soybean oil. Practical applications Rich in phenolic acids and flavonoids, M. oleifera leaves extract exhibits significant antioxidant activity both in vitro and in vivo. ME has been widely used in medicine, functional food, cosmetics industries, and so on. The addition of ME in soybean oil significantly inhibited the oil oxidation, especially during storage process. These results demonstrated that ME with a high antioxidant activity could be used as an antioxidant in soybean oil.