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Antioxidant Evaluation of Coriander Extract and Ascorbyl Palmitate in Sunflower Oil Under Thermoxidation
Author(s) -
Angelo Priscila M.,
Jorge Neuza
Publication year - 2008
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-008-1296-9
Subject(s) - sunflower oil , antioxidant , ascorbyl palmitate , food science , chemistry , tocopherol , sunflower , factorial experiment , biochemistry , vitamin e , biology , horticulture , mathematics , statistics
The objectives of this study were to evaluate isolated and synergistic antioxidant effects of coriander extract and ascorbyl palmitate (AP) in sunflower oil subjected to thermoxidation, and to verify their influence on the oxidative resistance of α‐tocopherol, which occurs naturally in safflower oil. Sunflower oil samples with 1,600 mg/kg coriander extract, 500 mg/kg AP, and a mixture of those two antioxidants were heated to 180 °C for 30 h. Samples were taken at 0, 10, 20 and 30 h and analyzed to evaluate oxidative stability, total polar compounds, and α‐tocopherol content. Results were subjected to variance analyses and Tukey tests at a 5% significance level, in a factorial scheme, to an entirely casual delineation. Coriander extract and AP delayed lipid oxidation and promoted the retention of α‐tocopherol when added separately to sunflower oil and subjected to thermoxidation. The mixture of the antioxidants showed a higher antioxidant effect, thereby demonstrating their synergy under these conditions.