EFFECT OF NATURAL ANTIOXIDANT EXTRACTED FROM HULLS OF Vicia faba ON CAKE SHELF LIFE

Hulls of Vicia faba were treated by ethanol 70% (v/v) to extract favonoids (kaempherol, quercetin, catechin, narginine and rutin) and phenolic acids (P-coumaric, ferulic and chlorgenic acids) then were identified by paper chromatographic technique. Synthetic antioxidant (butylated hydroxytoluene, BHT) and natural antioxidant exhibited strong and close antioxidative activities (91.70% and 86.88%, respectively). The hulls of Vicia faba extract and BHT were added to sunflower oil at levels 100, 150 and 200 ppm to keep its quality during heating at 180+5◦C for 32 hours. Moreover, the synthetic and natural antioxidants were added to cake made up by sunflower oil at the same levels. Cake was stored at room temperature for four weeks and the lipids were extracted every four days. The results reported that the addition of Vicia faba hulls extract as natural antioxidant to sunflower oil and cake delayed the lipid peroxidation during heating oil and storage of cake.