Title of article
Evaluation of oxidative stability of sunflower oil at frying temperature in presence of butylated hydroxytoluene and methanolic extracts of medicinally important plants of Pakistan
Author/Authors
Raza, S. A. Government College University - Department of Chemistry, Pakistan , Rashid, A. Government College University - Department of Chemistry, Pakistan , William, J. Forman Christian College - Department of Chemistry, Pakistan , Razzaq, A. Government Zamindar Post Graduate College, Pakistan
From page
331
To page
334
Abstract
An experimental study was carried out regarding oxidative stability of refined, bleached and deodorized (RBD) sunflower oil (SFO) at 180 ± 2.0°C to evaluate the antioxidant potential of methanolic extracts of Althea rosea L, Chenopodium album L, Cichorium intybus L and Fumaria indica L in camparison with butylated hydtoxytoluene (BHT). Initial screening of all plant extracts was carried out by DPPH assay on TLC. Peroxide value (PV), Iodine value (IV), conjugated diene (CD), conjugated triene (CT) and P-anisidine value of SFO were determined to analyze the extent of oxidation in comparison with blank SFO and BHT containing SFO. Plant extract of Fumaria indica L was found to be most potent source of natural antioxidants by extensive inhibition of lipid oxidation parameters. Total flavonoid and phenolic contents of all plants were also determined.
Keywords
Oxidative stability , Sunflower oil , Frying temperature , Medicinal plants
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560749
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