Antioxidant efficacy of meal extracts in stabilization of crude soybean oil

Fats and oils are important food constituents of human diet but major disadvantage of these products are oxidative deterioration. In present study, oxidative deterioration of crude soybean oil (CSO) was determined in term of conjugated dienes (CD), total oxidation value (TOTOX), thiobarbituric acid value (TBA), total tocopherol and carotenoids. To slow down oxidation process sesame and sunflower meal extracts are used as potential antioxidants and their antioxidant efficacy is also compared with synthetic antioxidants such as tertiary butylated hydroxy quinone (TBHQ) and propyl gallate (PG).The stabilized CSO samples were subjected to accelerated storage for 120 days at 50 °C and analysis was done periodically after every 20 days. The overall order of antioxidant potential of different antioxidants measured by various oxidative parameters was; TBHQ > sesame meal extracts > sunflower meal extracts > PG. Results revealed that supplementation of CSO with meal extracts greatly improved its shelf-life and can be alternatively used in place of synthetic antioxidants.