Antioxidative Potential of Sweet Orange Peel Extracts on the Stability of Refined Soybean Oil

Sweet orange peel extracts as a natural source of antioxidant was evaluated during twelve months storage of refined soybean oil (RSBO) in white transparent plastic bottles at room temperature (27 - 33 o C). Extracts of sweet orange peel were prepared by separately dissolving dried, ground and sieved orange peel into acetone, chloroform, ethyl acetate, methanol and water in ratio 1:10 for 72 h. Maximum yield of extracts were obtained with water (17.60 ± 0.75%) and methanol (12.82 ± 0.76%). The methanol orange peel extract (MOPE) and water orange peel extract (WOPE) were separately added at varying concentrations (200 - 1000 ppm) to RSBO. Another set of RSBO which contained no additive (0 ppm, control) and 200 ppm BHT was set-up. The colour units and refractive indices of oil samples were immediately determined while free fatty acid (FFA), acid value (AV) and peroxide value (PV) of RSBO samples were monitored monthly using standard methods for a period of twelve months. The colour of RSBO containing MOPE (10.0 - 12.0 units) was higher than RSBO containing WOPE (9.0 - 10.0 units) while colour of RSBO sample containing no additive (0 ppm) was 8.0 units and 9.0 units for RSBO containing 200 ppm BHT. There was no remarkable difference in refractive index of RSBO containing MOPE and WOPE (1.470 - 1.471) with that of RSBO containing 200 ppm BHT (1.470). There was significant difference at P  0.05 in FFA, AV and PV of RSBO containing MOPE and WOPE with RSBO containing no additive. The MOPE and WOPE at all concentrations considered are more effective in stabilizing RSBO hydrolytically and oxidatively than 200 ppm BHT.

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