Beta
269516

EFFECT OF STORAGE PERIODS ON THE STABILITY OF SUNFLOWER OIL TREATED WITH NATURAL ANTIOXIDANTS

Article

Last updated: 22 Jan 2023

Subjects

-

Tags

Food Science & Technology

Abstract

This investigation was carried out on some sesame seed varieties, namely: Toshka 1, Shandaweel 3 and Giza 32 in order to study the utilization of sesame oil as a source of natural antioxidants. The impact of isolated natural antioxidants on the oxidative stability of sunflower oil during storage at ambient temperature for 8 weeks was studied . The results could be summarized in the following points: 1- Natural antioxidant content (crude lignan) was higher in Shandaweel 3 sesame oil (2.89%) as compared to Giza 32 (2.43%) and Toshka 1 (2.67%) . 2- A gradual increase in acid value occurred during storage of sunflower oils at ambient temperatures. This increment was more pronounced in oils without antioxidants than those containing natural antioxidants. 3- The iodine value decreased gradually in both oils during storage. The rate of decrement in oils without antioxidants was higher than that in oils after adding natural antioxidants. 4- The peroxide value in the stored samples tended to increase up to a maximal value, then began to decrease . Generally, the rate of peroxide formation in the samples contained natural antioxidants were lower than that of control sample during storage. 5- Increases in TBA values were higher in control sample as compared to sunflower oil that contained natural antioxidants . 6- Conjugated diene and triene contents of sunflower oils increased gradually as the storage time increased. In general it could be concluded that: 1- Sunflower oil containing natural antioxidants had a much greater oxidative stability than oils without antioxidants.In addition, natural antioxidants are safe and impart health benefits to the consumer . 2- The antioxidants are suitable in their function for increasing oxidative stability at ambient temperature only. 3- The higher efficiency of the natural antioxidants could be due to the stability of these natural antioxidants during storage.

DOI

10.21608/ajas.2008.269516

Keywords

storage periods, stability, Natural antioxidants

Authors

First Name

Moamen

Last Name

M. Al-Wasfy

MiddleName

-

Affiliation

*Fac. of Agric., South Valley University, Qena, Egypt

Email

-

City

-

Orcid

-

First Name

Rafat A.A. Mostafa

Last Name

Mostafa

MiddleName

-

Affiliation

Pomology Dept., Fac. Agric., Assiut Univ., Assiut, Egypt

Email

raafat.mostafa@agr.au.edu.eg

City

-

Orcid

-

Volume

39

Article Issue

1

Related Issue

37594

Issue Date

2008-03-01

Receive Date

2008-01-03

Publish Date

2008-03-01

Page Start

53

Page End

66

Print ISSN

1110-0486

Online ISSN

2356-9840

Link

https://ajas.journals.ekb.eg/article_269516.html

Detail API

https://ajas.journals.ekb.eg/service?article_code=269516

Order

5

Type

Original Article

Type Code

62

Publication Type

Journal

Publication Title

Assiut Journal of Agricultural Sciences

Publication Link

https://ajas.journals.ekb.eg/

MainTitle

-

Details

Type

Article

Created At

22 Jan 2023