Effect of Acetone Extract of Sesame (Sesamum indicum L.) and Sunflower (Helianthus annus L.) Meal on Stability of Crude and Refined Soybean Oil

Anjani; Mukhan Wati; M. Khabiruddin

doi:10.14233/ajchem.2018.20943

Issue

Vol. 30 No. 3 (2018): Vol 30 Issue 3

Issue Published : January 31, 2018

This work is licensed under a Creative Commons Attribution 4.0 International License.

Effect of Acetone Extract of Sesame (Sesamum indicum L.) and Sunflower (Helianthus annus L.) Meal on Stability of Crude and Refined Soybean Oil

https://doi.org/10.14233/ajchem.2018.20943

Anjani

Department of Chemistry and Biochemistry, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125 004, India

Mukhan Wati

Department of Chemistry and Biochemistry, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125 004, India

M. Khabiruddin

Department of Chemistry and Biochemistry, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125 004, India

Corresponding Author(s) : Anjani

anjali.roshni5@gmail.com

Asian Journal of Chemistry, Vol. 30 No. 3 (2018): Vol 30 Issue 3
Article Published : January 31, 2018

Abstract

The antioxidative effect of acetone extracts of sesame and sunflower meal on stability of crude and refined soybean oil (C&RSO) stored for 120 days at 50 ºC was determined by monitoring the free fatty acid, p-anisidine value and peroxide value. The oil was dosed with different concentrations (500, 1000 and 2000 ppm) of the extracts and tert-butylated hydroxyquinone and propyl gallate (conc. of both 200 ppm). Free fatty acid, p-anisidine value and peroxide value of crude and refined soybean oil containing sesame and sunflower meal extract were lower than crude and refined soybean oil containing no additive. However, refined soybean oil had much higher free fatty acid, p-anisidine value and peroxide value than crude soybean oil because some natural antioxidants such as carotene, tocopherol lost during refining. The sesame and sunflower extract have better antioxidant activity than propyl gallate but less than tert-butylated hydroxyquinone. Results suggest that sesame and sunflower meal extract could be used as alternative natural antioxidants with wide food applications.

Keywords

Sesame Sunflower tert-Butylated hydroxyquinone Propyl gallate Soybean oil

Anjani, ., Wati, M., & Khabiruddin, M. (2018). Effect of Acetone Extract of Sesame (Sesamum indicum L.) and Sunflower (Helianthus annus L.) Meal on Stability of Crude and Refined Soybean Oil. Asian Journal of Chemistry, 30(3), 533–536. https://doi.org/10.14233/ajchem.2018.20943

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References

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References

D. Krishnaiah, R. Sarbatly and R. Nithyanandam, Food Bioprod. Process.,89, 217 (2010); https://doi.org/10.1016/j.fbp.2010.04.008.

F. D. Gunstone and F. A. Norris, Lipid in Food: Chemistry, Biochemistry and Technology, Pergamon Press New York, p. 58 (1983).

P.P. Coppen, eds.: J.C. Allen and R.J. Hamilton, Rancidity in Foods, Elsevier Applied Science, London, UK, edn 2, p. 83 (1989).

M. Namiki, CRC Crit. Rev. Food Sci. Nutr., 29, 273 (1990); https://doi.org/10.1080/10408399009527528.

C. Pokorny, L. Trojakova, N. Yanishlieva, and M. Gordon, Antioxidants in Food, Woodhead Publishing Ltd. (England), p. 355 (2001).

Y.S. Shyu and L.S. Hwang, Food Res. Int., 35, 357 (2002); https://doi.org/10.1016/S0963-9969(01)00130-2.

M. Namiki, Food Rev. Int., 11, 281 (1995); https://doi.org/10.1080/87559129509541043.

A.A.A. Mohdaly, I. Smetanska, M.F. Ramadan, M.A. Sarhan and A. Mahmoud, Ind. Crops Prod., 34, 952 (2011); https://doi.org/10.1016/j.indcrop.2011.02.018.

F. Shahidi, C.M. Liyana-Pathirana and D.S. Wall, Food Chem., 99, 478 (2006); https://doi.org/10.1016/j.foodchem.2005.08.009.

S.F. Hamed, M. Suzanne and M.G. Megahed, Life Sci. J., 9, 320 (2012).

F. Kreps, L. Vrbikova and S. Schmidt, Int. J. Eng. Res. Appl., 4, 45 (2014).

N. Wanjari and J. Waghmare, Adv. Appl. Sci. Res., 6, 221 (2015).

AOAC, Official Methods of Analysis, Association of Official Analytical Chemists: Washington, DC (1990).

American Oil Chemists’ Society, Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOCS Press: Champaign, IL, edn 5, p. 18 (1998).

K.L. Nyam, M.M. Wong, K. Long and C.P. Tan, Int. Food Res. J., 20, 695 (2013).

M. El-Mallah and S. El-Shami, Agric. Biol. J. North Am., 2, 341 (2011); https://doi.org/10.5251/abjna.2011.2.2.341.349.

F.M.A. Rehab, E-J. Environ. Agric. Food Chem., 9, 396 (2010).

J.O. Arawande and I.A. Amoo, Pak. J. Sci. Ind. Res., 52, 303 (2009).

J.O. Arawande, I.A. Amoo and L. Lajide, Bangladesh J. Sci. Ind. Res., 49, 249 (2014); https://doi.org/10.3329/bjsir.v49i4.22628.

Y. Zhang, L. Yang, Y. Zu, X. Chen, F. Wang and F. Liu, Food Chem., 118, 656 (2010); https://doi.org/10.1016/j.foodchem.2009.05.038.

S.A.S. Chatha, A.I. Hussain, J.R. Bajwa and M. Sagir, J. Food Lipids, 13, 424 (2006); https://doi.org/10.1111/j.1745-4522.2006.00068.x.

O.I. Aruoma, B. Halliwell, R. Aeschbach and J. Löligers, Xenobiotica, 22, 257 (1992); https://doi.org/10.3109/00498259209046624.

Issue

Vol. 30 No. 3 (2018): Vol 30 Issue 3

Effect of Acetone Extract of Sesame (Sesamum indicum L.) and Sunflower (Helianthus annus L.) Meal on Stability of Crude and Refined Soybean Oil

Corresponding Author(s) : Anjani

Abstract

Keywords

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