PROPOLIS EXTRACT AS A NATURAL ANTIOXIDANT FOR SUNFLOWER OIL | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 27, Issue 4, April 2002, Page 2281-2290 PDF (2.78 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.254150 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. Mostafa,; H. M. Ebeid | ||||
| Food Science Department, Faculty of Agriculture, Ain Shams University. Cairo, Egypt | ||||
| Abstract | ||||
| Propolis extract (PE) at levels of 0.02, 0.05, 0.1, 0.2 and 0.4% \'NIW) was evaluated as a natural antioxidant for sunflower oil in relation to some synthetic antioxidant such as Butylated hydroxy toluene (BHD, Tertiary butylated hydroquinone (TBHQ) and citric acid during storage at 50oC/40 days. Oven stability, peroxide value, TBA and fatty acid analysis were chosen to evaluate the effect of propolis extract as a natural antioxidant for sunflower oil. Oven stability (OS) of sunflower oil samples treated with PE was improved over the control sample and synthetic antioxidants. It reached to 25 and 27 days at the level of 0.2 and 0.4% (PE), respectively. Addition of PE retarded the development of rancidity of the oil for a period of; at least more than three times of the control sample. The peroxide value (PV) of sunflower oil samples gradually increased during storage reaching its maximum level after 40 days except the control samples (35 days). TBA values of samples containing PE were lower than those of the control throughout the storage period. The PE at the level of 0.2 and 0.4% were more effective than synthetic antioxidant for retarding oxidative rancidity. Total saturated fatty acids of sunflower oil samples were slightly increased . through 40 days; a trend which corresponding by reduction of total unsaturated fatty acids specially linoleic acid (C182). A marked decrease in the proportion of (C182) was observed at the control than all of the other samples. The lowest reduction rate of C182 (4.8%) was reported for sample containing 0.2% (PE). So, PE; at the level of 0.2% or above can be used as a natural antioxidant in prolonging the stability of sunflower oil instead of synthetic ones. | ||||
| Keywords | ||||
| Natural antoixidant; propolis extract, oven stability, sunflower oil, fatty acid composition | ||||
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