Synergistic Antioxidant Activity of Capsicum Oleoresin, Lecithin and Curcuminoids in Sunflower Oil

Authors

  • Sameera A. Rege Department of Oils, Oleochemicals and Surfactants Technology, Institute of Chemical Technology, Nathalal Parekh Marg
  • Shamim A. Momin Department of Oils, Oleochemicals and Surfactants Technology, Institute of Chemical Technology, Nathalal Parekh Marg

Keywords:

Antioxidants, Sunflower oil, Capsicum, Lecithin, Curcuminoids

Abstract

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.

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Published

2017-02-17

Issue

Vol. 4 No. 1 (2017)

Section

Articles

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