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Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils
Author(s) -
Duh PinDer,
Yen GowChin
Publication year - 1997
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/s11746-997-0212-z
Subject(s) - butylated hydroxyanisole , chemistry , peanut oil , antioxidant , soybean oil , peroxide , food science , tocopherol , biochemistry , organic chemistry , raw material , vitamin e
Antioxidant activity of methanolic extracts of peanut hulls (MEPH) was evaluated in soybean and peanut oils after accelerated oxidation at 60°C. Results showed that the oils with 0.12, 0.48, and 1.20% MEPH had significantly ( P <0.05) lower peroxide values and acid values than the control after storage at 60°C. Moreover, oils with 0.48 and 1.20% MEPH were significantly ( P <0.05) superior to 0.02% butylated hydroxyanisole (BHA) in reducing oxidation of both oils. Negative synergism was observed when 0.48 and 1.20% MEPH were mixed with 0.01% dl‐α‐tocopherol or 0.01% BHA in soybean oil compared to MEPH alone.