PJB-2018-1753
Evaluating the potential of botanical extracts and fractions as substitutes of chemical antioxidants in edible oils
Shahid Waheed, Abid Hasnain and Abdullah Ahmad
Abstract
In this study, extracts of Camellia sinensis (green tea), Trigonella gracecum foenum (fenugreek), Trachyspermum ammi (ajwain), Nigella sativa (black cumin seed), Viola odorata (sweet violet) and green tea fractions were evaluated for substitutes of chemical antioxidant in edible oils. All extracts/fractions were tested for free radical scavenging assay by 1, 1- diphenyl-2-picryl hydroxyl (DPPH) in different dilutions. Fenugreek, green tea and ajwain extracts had maximum DPPH values (91.5, 86 and 85.75%) and were significantly better (p<0.05) than others. Each botanical extract/fraction was used (0.1%) in 100 ml samples of soybean, canola, sunflower and fish oil, stored for three months. In canola oil, green tea anthocyanin fraction (GTAF) proved to have least FFA (0.8%) followed by ajwain extracts (1.25%) and both were significantly different (p<0.05) than other antioxidants. FFA values for GTAF were best among extracts used in sunflower oil and soybean oil. After 3 months, canola oil peroxide value (POV) of untreated sample reached to 10.72 meq/kg, which was significantly (p<0.05) reduced by all extracts, especially GTAF (0.85 meq/kg). GTAF was equally leading oxygen scavenger in sunflower oil significantly (p<0.05) reducing POV of un- treated oil from 8.65 to 1.65 meq/kg. Soybean and fish untreated oils POV elevated to 11.53 and14.74 meq/kg respectively, which were reduced down by all antioxidant sources used (p<0.05).
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