Effect of Synthesized ZnO Nanoparticles As Antioxidant on Cotton Seed Oil and Its Blend with Palm Olean
Journal Title: International Journal of Food Science, Nutrition and Dietetics (IJFS) - Year 2017, Vol 6, Issue 2
Abstract
Nanoparticles of zinc oxide (ZnO NPs) using the precursor citrate was formed as a single phase one stage with the size of 25 nm. ZnO NPs was used at different concentrations (1, 2, 5 mML-1) in some edible oils [cotton seed oil and its blend with palm Olean in the ratio of 1:1 (v/v) during heat stress as antioxidant. Some of the chemical characteristics of the oil were estimated as an indicator of deterioration as a result of oxidation during thermal stress within two hours. The results revealed that chemical characteristics (e.g. PV, p-AV and Totox value) of oils that contained 1mML-1 ZnO NPs were not affected significantly compared to those free from ZnO NPs during heat stress. These results suggested that ZnO NPs has a potential power to control the oxidation process during heat stress of edible oil and could be used as synthetic antioxidant agent. More studies concerning the solubility of ZnO NPs and its nutritional effect on the animal lab are needed.
Authors and Affiliations
Lamiaa I. Salama
Keywords
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- EP ID EP325159
- DOI 10.19070/2326-3350-1700061
- Views 102
- Downloads 0
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