Extraction of Natural Antioxidants for Edible Oil Preservation
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Edible oils having more unsaturation in their chemical structure are high chances of oxidation. In order to meet arrest this problem and enhance the shelf life of edible oil, there is a need to add antioxidants. These antioxidants can be added in the oil according to their solubility. Generally, lipid-soluble antioxidants have preferred to add it in oil due to their versatile solubility index in oil. In the present study, some spice-based natural antioxidants were extracted by using modern as well as conventional extraction methods. Extracts from turmeric and ginger were added to linseed, pean...
Edible oils having more unsaturation in their chemical structure are high chances of oxidation. In order to meet arrest this problem and enhance the shelf life of edible oil, there is a need to add antioxidants. These antioxidants can be added in the oil according to their solubility. Generally, lipid-soluble antioxidants have preferred to add it in oil due to their versatile solubility index in oil. In the present study, some spice-based natural antioxidants were extracted by using modern as well as conventional extraction methods. Extracts from turmeric and ginger were added to linseed, peanut and sunflower oil in measured quantity as specified by the food regulatory authority for synthetic antioxidants. Apart from these spice-based extracts, some industrial wastes like spent turmeric oleoresin and rice bran oil distillate were also introduced to recover natural antioxidants from them and utilized it for shelf life enhancement of edible oils. Shelf-life studies of the oils added with natural antioxidants were carried out by checking their stability index in rancimat apparatus and obtained results were compared with synthetic antioxidants.
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