Evaluation of stored sunflower oil with the addition of antioxidants

Author(s)

Priscila Milene Angelo ^[1] ; Neuza Jorge ^[2]

Affiliation

^[1] Universidade Estadual de São Paulo. Instituto de Biociências, Letras e Ciências Exatas. Departamento de Engenharia e Tecnologia de Alimentos - Brasil

^[2] Universidade Estadual de São Paulo. Instituto de Biociências, Letras e Ciências Exatas. Departamento de Engenharia e Tecnologia de Alimentos - Brasil

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY; v. 28, n. 2, p. 498-502, 2008-06-00.

Abstract

The objective of this work was to evaluate the isolated and synergistic effects of the antioxidants coriander extract and ascorbyl palmitate in sunflower oil, submitted to an accelerated storage test. Thus, sunflower oil (control) and sunflower oil with the addition of 1,600 mg.kg-1 coriander extract, 500 mg.kg-1 ascorbyl palmitate and a mixture of these antioxidants were submitted to an accelerated storage test in an oven at 60 °C for 10 days, where samples were taken at time intervals of 0, 2, 4, 6, 8 and 10 days and analysed for peroxide value and conjugated dienes. The results obtained from the analytical determinations were submitted to analysis of variance and the Tukey test at 5%, in a factorial scheme, following an entirely casualized design. From the results obtained, it was verified that the antioxidants coriander extract, ascorbyl palmitate and the mixture of these antioxidants, when added to sunflower oil, showed the ability to retard the formation of peroxides 16.4, 77.5 and 84.0% and conjugated dienes 11.2, 56.9 and 60.9%, respectively. The antioxidant mixture presented a higher antioxidant potential in sunflower oil than the antioxidants applied alone, which proved the synergistic effect of the antoxidants studied. (AU)