Effect of Antioxidant Property of Vetiveria Zizanioides and Cyanodondactylon Leaf Extract on Shelf Life of Various Edible Oils
Journal Title: International Journal of engineering Research and Applications - Year 2018, Vol 8, Issue 4
Abstract
Due To Short Term Stability Of Edible Oils The Need To Enhance Their Shelf Life Is An Important Area Of Research. Fortification With Synthetic Antioxidants Has Side Effects At Higher Conc. This Study Aims To Determine The Effect Of Mixture Of Leaf Extract Of Vetiveria Zizanioides And Cynodondactylonon Lipid Oxidation Inhibition Of Vegetable Oils.Oxidative Rancidity Is Mostly Determined By Peroxide Value And Free Fatty Acid Estimation. Three Different Temperatures (200C, 370C, 500C) Were Selected For Accelerated Storage Conditions Studies. According To The Results The Peroxide Value Was Increased With Storage Time. The Peroxide Value Of Oil Sample Without Extract Showed The Maximum Value. This Showed Their Effect On Lowering The Peroxide Formation During The Lipid Oxidation. The Oil Samples With Added Extract Have Shown A Reduction In Free Fatty Acid Content With Reference To Control. The Free Fatty Acid Content Was Reduced To A Larger Amount In Samples Kept At 370C When Compared To Samples Kept At 500C. This May Have Occurred Due To The Denaturation Of Antioxidants Compound At 500C.
Authors and Affiliations
Garima Gupta, Sumit Kumar
Keywords
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- EP ID EP393997
- DOI 10.9790/9622-0804033640.
- Views 113
- Downloads 0
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