Open AccessStabilisation of Some Vegetable Oils by Sugarcane Leaf Extract at Ambient Temperature
Author(s) -
Muhammad Nadeem,
Muhammad Waqar Azeem
Publication year - 2016
Publication title -
pakistan journal of scientific and industrial research. series b: biological sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.117
H-Index - 5
eISSN - 2223-2567
pISSN - 2221-6421
DOI - 10.52763/pjsir.biol.sci.59.3.2016.155.163
Subject(s) - canola , chemistry , sunflower , food science , sunflower oil , horticulture , biology
The present study was aimed to assess the antioxidant activity of ethanolic sugarcane leaf extractfor the stabilisation of sunflower, (SFO), soybean and (SBO) canola oils (CO) at ambient temperature.SFO, SBO and CO were added with 600 ppm sugarcane leaf extract, filled in transparent PET bottles,stored at ambient temperature for 180 days, sampled at 0, 60, 120 and 180 days for the assessment ofoxidative stability. Total phenolic content in sugarcane leaf extract (SLE) was 724.3 (mg GAE/100g).2,2,diphenyl- 2 picrylhydrazyl free radical scavenging activity of SLE was 76% as compared to 88% inbutylated hydroxyl toluene. C18:1 and C18:2 in fresh, 6 months stored controls and SLE supplementedSFO were 46.12%, 42.59%, 44.91% and 47.15%, 40.29, 43.13%, respectively. C18:2 and C18:3 in freshand 180 days stored control and SLE supplemented SBO were 51.19%, 45.61%, 48.97% and 6.19%, 3.37%and 5.67%, respectively. Similar trend was also recorded in canola oil. Induction period of supplementedvegetable oil was higher than the un-supplemented samples (P<0.05). Viscosity and specific gravity ofsupplemented vegetable oils were not different from non-supplemented samples. Sensory characteristicsof SLE supplemented vegetable oils were not different from the control. Sugarcane leaf extract can beused for the long term preservation of SFO, SBO and CO at ambient temperature.