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Improved oxidative stability of peanut oil through addition of finger millet ( Eleusine coracana ) seed coat polyphenols
Author(s) -
Balasubramaniam Velur Geetha,
Sathvika Saravanapandian,
Ayyappan Palaniappan,
Antony Usha
Publication year - 2020
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13194
Subject(s) - butylated hydroxytoluene , food science , peroxide value , chemistry , polyphenol , eleusine , tbars , antioxidant , lipid oxidation , thiobarbituric acid , peanut oil , butylated hydroxyanisole , biochemistry , organic chemistry , lipid peroxidation , biology , agronomy , raw material , finger millet
The effect of polyphenols from finger millet seed coat (FMSC) on the oxidative stability of refined peanut oil (RPO) and unrefined peanut oil (UPO), at different concentrations and storage conditions was compared with butylated hydroxytoluene (BHT). A significant dose‐dependent reduction of oxidation in RPO compared with UPO was observed. FMSC polyphenols at 800 ppm inhibited oxidation equivalent to BHT (200 ppm), while at 1000 ppm, FMSC effectively reduced the peroxide value (5.1 ± 0.3 and 9.5 ± 0.5 meq/kg oil), acid value (0.97 ± 0.3 and 1.16 ± 0.4 KOH/g), and Thiobarbituric acid reactive species (TBARS) (18.08 ± 0.39 and 20.32 ± 0.56 mg MDA/kg) in RPO and UPO, respectively, during regular storage (RS; 28 ± 5°C, 7 weeks). Oxidative deterioration was higher in terms of all parameters in the oils during accelerated conditions (AS; 65 ± 5°C, 6 days). The Rancimat induction time confirmed the stability of both RPO and UPO in the presence of polyphenols. Regular storage up to 7 weeks and accelerated storage (AS) up to 3rd day (equivalent to 3 months) were achieved with FMSC polyphenols (1,000 ppm), confirming its potential as a natural antioxidant in vegetable oils. Practical applications Peanut oil contains high levels of PUFA that are susceptible to lipid oxidation leading to rancidity and off flavors. The food industry relies largely on synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroquinone (BHQ) and tert‐butyl hydro quinine (TBHQ) to inhibit deterioration caused by fats; however synthetic compounds have shown toxic effects. The study demonstrates the ability of finger millet polyphenols in delaying oxidation in both refined and unrefined peanut oils. Millet polyphenols as potential antioxidants in lipid food systems have the added advantage of providing food safety while maintain quality.