The present study was aimed to analyze the antioxidant activity of spinach (Spinacia oleracea) extract in oxidative stabilization of refined, bleached and de-odorized (RBD) corn oil (CO). Corn oil was supplemented with three different concentrations 600, 1200 and 1800 ppm of methanolic spinach extract and then stored at 25oC and 60oC. Different oxidation measuring parameters such as peroxide value (PV), free fatty acid (FFA) value, iodine value (IV), conjugated dienes (CD), conjugated trienes (CT) and para-anisidine value (PAV) were examined. The potency of spinach extract as natural antioxidant was found to be as effective as the synthetic antioxidants BHA and BHT used as standards and highest stabilization was observed in the order CO-1800>CO-1200>CO-BHT> CO-BHA>CO-600>CO-control. The results showed a significant effect of spinach extract in enhancing the oxidative stability of corn oil.
Bangladesh J. Sci. Ind. Res.54(4), 375-382, 2019
The antioxidant efficacy of the spinach extract was evaluated by addition in sunflower oil (SFO) as natural antioxidant. Three different concentrations of spinach extract, SFO-800, SFO-1600 and SFO-2400 ppm were supplemented to sunflower oil at 25 o C and 60 o C along with standard synthetic antioxidants butylated hydroxianisole (BHA), butylated hydroxytoluene (BHT). The stabilization of sunflower oil with spinach extract as natural antioxidant was monitored by evaluating oxidation in terms of peroxide value, free fatty acid value, iodine value, conjugated dienes, conjugated trienes and para-anisidine value. Spinach extract with maximum concentration showed significant effectiveness in oxidative stabilization of the sunflower oil.
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