Esmaeil Atayesalehi; Seyedeh Tahereh Nasiri Takami; Reza Esmaeilzadeh kenari
Abstract
Compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. The addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. Due to the toxicological effects of synthetic antioxidants, Decrease their use and ...
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Compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. The addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. Due to the toxicological effects of synthetic antioxidants, Decrease their use and replacing them with natural antioxidants. This study investigates antioxidant effect of Pimpinella methanolic extract (PME) on inhibition of lipid oxidation in canola oil (CO) in comparison to the canola oil stabilized Tert-butyl hydroquinone (TBHQ). PME was added at 400 and 800 ppm to CO. Color Index (CI), Conjugated diene value (CDV), peroxide value (PV), Acid Value (AV), were determined during 60 days of storage. Different oxidation parameters revealed that methanolic extract of Pimppinella affinisLedeb at concentration of 800ppm was more effective than 400ppm. Results revealed Pimpinella to be a potent antioxidant for stabilization of canola oil. As expected with increasing of the storage time, the oxidative stability of canola oil decreased.
