International Journal of Food Processing Technology  (Volume 4 Issue 1)
 Synergistic antioxidant activity of capsicum oleoresin, lecithin and curcuminoids in sunflower oil  International Journal of Food Processing Technology
Pages 1-5

Sameera A. Rege and Shamim A. Momin

Published: 17 February 2017
Essential fatty acids (EFAs) have the tendency to undergo autoxidation. Hence, the addition of antioxidants becomes a key step during their storage. Synthetic antioxidants are found to be toxic in nature. Recently, many investigations were carried out where EFAs were stabilized by natural antioxidants those can even replace synthetic antioxidant totally. In the present study, capsicum oleoresin, soy lecithin and curcuminoids were used to stabilize EFAs in refined sunflower oil. The study showed that the synergism of these natural antioxidants in proper proportion increased the shelf life of sunflower oil. Consequently, the nutritive value of EFAs was restored because of their effective stabilization and the natural antioxidants added for their stabilization provided the medicinal benefits..
Antioxidants, Sunflower oil, Capsicum, Lecithin, Curcuminoids.