Oxidative stability of canola oil by Biarum bovei bioactive components during storage at ambient temperature

Abstract

In this study, antioxidative activities of aqueous extract of Biarum bovei (BBE) in stabilizing of canola oil during storage at 20°C was evaluated. For this purpose, the total phenolic (TP), flavonoids (TFC), and tocopherol content (TTC) of the extract were determined and β-carotene bleaching system was used to assess the antioxidant efficacy of BBE. The amount of TP, TFC, and TTC in BBE indicated high antioxidant activity. So, different concentrations (0, 200, 800, and 1400 ppm) of BBE and butylatedhydroxyanisole (BHA; 100 ppm), were added to canola oil for 60 days at 20°C. Peroxide value (PV), carbonyl value (CV), Total polar compounds (TPC), acid value (AV), iodine values (IV), and conjugated dienes (CD) were employed to evaluate the BBE effect on canola oil stabilizing. Results indicated that 1,400 ppm of BBE exhibited stronger antioxidant activity in canola oil than BHA.

Edible oils products like canola oil are sensitive to oxidation, because of unsaturated fatty acids, storage condition and etc. Many natural compounds are used as antioxidant in food processing and preservation, like extracts from herbal plants. The purpose of this study is to indicate the Biarum bovei as a new source of antioxidant for preventing the canola oil oxidation and deteriorations storage at ambient temperature.

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