Pereira Jerrine Clare, Sivakanthan Subajiny, Vasantharuba Seevaratnam
Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna.
J Oleo Sci. 2020;69(8):837-849. doi: 10.5650/jos.ess19248.
Aim of this study was to evaluate the effect of star fruit (Averrhoa carambola L.) by-products (peel and residue) on stability of sesame (Sesamum indicum) oil against oxidation. Antioxidant properties of extract of peel and residue at different time durations of extraction were determined and found that peel contains higher antioxidant potential than residue. Thus, extract of peel obtained after 24 h extraction was used to study its effectiveness on oxidative stability of sesame oil during accelerated oven storage and frying using the butylated hydroxytoluene (BHT) (200 ppm) as the reference antioxidant (positive control) and oil without added antioxidant as the negative control. The oxidative stability of the oil was determined by evaluating peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) value, total oxidation (TOTOX) value, conjugated diene (CD) and conjugated triene (CT) values, and iodine value. Peel extract at different concentrations (200-1000 ppm) was tested. The oil added with peel extract exhibited higher stability against oxidation than the controls during oven storage test. Extract at 1000 ppm significantly increased the stability of sesame oil during frying as compared with controls. Thus, star fruit peel extract could be an alternative to synthetic antioxidants to suppress oxidation of edible oils.
本研究的目的是评估杨桃（阳桃）副产品（果皮和残渣）对芝麻油抗氧化稳定性的影响。测定了不同提取时间的果皮和残渣提取物的抗氧化性能，发现果皮的抗氧化潜力高于残渣。因此，以24小时提取后得到的果皮提取物为研究对象，以丁基羟基甲苯（BHT）（200 ppm）作为参考抗氧化剂（阳性对照），以未添加抗氧化剂的油作为阴性对照，研究其在加速烘箱储存和油炸过程中对芝麻油氧化稳定性的影响。通过评估过氧化值、对茴香胺值、硫代巴比妥酸反应物质（TBARS）值、总氧化（TOTOX）值、共轭二烯（CD）和共轭三烯（CT）值以及碘值来测定油的氧化稳定性。测试了不同浓度（200 - 1000 ppm）的果皮提取物。在烘箱储存试验中，添加果皮提取物的油比对照表现出更高的抗氧化稳定性。与对照相比，1000 ppm的提取物在油炸过程中显著提高了芝麻油的稳定性。因此，杨桃果皮提取物可以作为合成抗氧化剂的替代品来抑制食用油的氧化。
