Antioxidant Effect of Red Pepper ( Capsicum frutescens ) Extract in Soybean Oil Under Accelerated Storage Test

This study aimed to evaluate the antioxidant effect of pepper extract in soybean oil under storage. The following treatments were subjected to an accelerated storage test (60°C/20 days): Soybean oil, Soybean oil + 100 mg/kg of TBHQ, Soybean oil + 200 mg/kg of TBHQ, Soybean oil + 100 mg/kg of BHA, Soybean oil + 200 mg/kg of BHA, Soybean oil + 100 mg/kg of phenolic compounds from the extract and Soybean oil + 200 mg/kg of phenolic compounds from the extract. Extract200 proved to be effective in protecting soybean oil against peroxide formation and conjugated dienoic acids after 20 days of storage. Furthermore, Extract200 showed no mass gain until the end of the accelerated storage test and also retained high amount of tocopherols. Finally, the pepper extracts added to soybean oil, especially Extract200, were capable of reducing the changes undergone by soybean oil during the process of storage, thus being able to replace synthetic antioxidants.