Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 8, Volume 8, Issue 2 - Serial Number 20, July 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i2.17286

Authors

Reza Esmaeilzadeh kenari^* ; Seyedeh Zahra Mehdipoor

sari agricultural sciences and natural resources university

Abstract

The Oxidation of lipids change organoleptical properties, Nutritional value and shelf life of oils, and produce undesirable compounds that are not safe for customer”s health. There is many methods for prevention of oxidation such synthetic antioxidants, (BHA, BHT, TBHQ, GallatEster).synthetic antioxidants, have undesirable effects such cancer, motation in human body, therefore it was removed from consumption”s list gradually, and it seems necessary production of natural Antioxidants. In this research the first, plant extract included phenolic compounds, Tocopherol was extracted by methanolic solvent from kiwi peel and added at 2 concentration (400 and 80ppm) to sunflower oil without antioxidant and storage at 250c during 60 day Then oxidative stability determined by parameters such, proxid value, OSI, Acid value, Carbonyl value, Total polar compound at storage Temperature at time(0,15,45,60)days during storage and were compared with sunflower oil containing 100ppm (TBHQ). Results showed that concentration (800ppm) of kiwi peel extract was more effective than on stability of sunflower oil Related to 100ppmTBHQ, 400ppm kiwi peel extract. It seems Concentration of 800ppm peel kiwi extract to having higher levels of Phenols and tocopherols content is more effective

Keywords

kiwi peel extract; Oxidative Stability; Storage condition; Sunflower oil

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