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Spice Oleoresin and Extracts as Natural Antioxidants for Improving Thermal Stability of Vegetable Oils.

Preeti, Chandrashekar and Prasanth Kumar, P. K. and Lokesh, B. R. and Gopala Krishna, A. G. (2013) Spice Oleoresin and Extracts as Natural Antioxidants for Improving Thermal Stability of Vegetable Oils. Journal of Lipid Science and Technology, 45 (1). pp. 20-26.

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Abstract

A study on effect of spice oleoresin and extracts on high temperature stability of some vegetable oils namely, soybean, sunflower and groundnut oils was carried out. Vegetable oils containing added chilli and pepper oleoresins or extracts at 0.01, 0.05, and 0.10% (wt/wt) were subjected to heating at 120°C for various time periods of 0, 2, 4, 8, 12, 16, 20, and 24 hr. Afterwards, samples were investigated for changes in color, peroxide formation and fatty acid composition using standard methods. Chilli and pepper oleoresin and extracts showed antioxidant effect in commercial soybean oil. There was a mild antioxidant effect in refined sunflower oil and unrefined groundnut oil. The extracts showed synergism with α-tocopherol when tested in sunflower oil. However, for deep frying purposes, the spice oleoresin or extracts may prove beneficial as antioxidants instead of the synthetic antioxidants.

Item Type: Article
Uncontrolled Keywords: Chilli, pepper, spice oleoresin, thermal stability
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 May 2014 06:12
Last Modified: 05 Oct 2018 06:47
URI: http://ir.cftri.com/id/eprint/11548

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