A Comparative Study on the Sustainability of Groundnut Oil Storage Stability using Ethylacetate Extract from Piliostigma reticulatum and Butylated Hydroxyanisole

Abstract

Lipid oxidation poses a significant challenge, adversely affecting the long-term stability of vegetable oils. This research aimed to evaluate the effectiveness of ethyl acetate extract from Piliostigma reticulatum leaves and butylated hydroxyanisole (BHA) in preserving freshly extracted groundnut oil during a four-month storage study. The groundnut oil was divided into five treatment groups and the progression of oxidative changes in each of these groups was diligently monitored every two weeks over the course of four months. Key parameters, including free fatty acid (FFA), peroxide value (PV), iodine value (IV), total phenolic content (TPC), and total carotenoid, were analyzed. The results of the stability study revealed that FFA and PV increased in all treatment groups over time, but the oil protected with P. reticulatum plant extract exhibited the lowest values. IV, TP, and total carotenoid were also observed to decrease in all groups, with the plant extract-protected oil sample showing the least reduction. This study concludes that the ethyl acetate fraction of P. reticulatum demonstrates superior antioxidant properties compared to BHA and can be considered a promising natural alternative for safeguarding vegetable oil against lipid oxidation.