Effects of antioxidants on peanut oil stability

Several antioxidants including phospholipids (PL), ascorbyl palmitate (AP), rosemary (ROS), tocopherol (TOC) and catechin (CAT) were chosen to study the effects on peanut oil stability. Among these antioxidants, catechin alone and composites of catechin with other antioxidants showed significant increases in oil stability as compared to control oil. A response surface design was used to study the effects of three antioxidant composites on the peanut oil stability. Results showed the OSI (Oxidation Stability Index) values are significantly influenced by CAT (p<0.0001), followed by ROS (p<0.05) and PL (p<0.5). TOC was the least significant (p>0.5) in the increase of OSI value. By considering cost, handling and minimum usage of antioxidants, the OSI value of peanut oil would reach 15–16 h by the addition of 1500 ppm of CAT and a maximum level of either 400 ppm of ROS or PL.