Extraction of Natural Antioxidants for Edible Oil Preservation

ISBN-13: 9786204205465 / Angielski / Miękka / 228 str.

Swapnil Jaiswal; S.N. Naik

Opis

Edible oils having more unsaturation in their chemical structure are high chances of oxidation. In order to meet arrest this problem and enhance the shelf life of edible oil, there is a need to add antioxidants. These antioxidants can be added in the oil according to their solubility. Generally, lipid-soluble antioxidants have preferred to add it in oil due to their versatile solubility index in oil. In the present study, some spice-based natural antioxidants were extracted by using modern as well as conventional extraction methods. Extracts from turmeric and ginger were added to linseed, peanut and sunflower oil in measured quantity as specified by the food regulatory authority for synthetic antioxidants. Apart from these spice-based extracts, some industrial wastes like spent turmeric oleoresin and rice bran oil distillate were also introduced to recover natural antioxidants from them and utilized it for shelf life enhancement of edible oils. Shelf-life studies of the oils added with natural antioxidants were carried out by checking their stability index in rancimat apparatus and obtained results were compared with synthetic antioxidants.

O autorze

Jaiswal, SwapnilDr. Swapnil completed their undergraduate in Food Science from Dr. PDKV Akola in 2009 and a master's degree in chemical technology (oil technology) from LIT Nagpur. He earned his doctoral degree from IIT Delhi in the area of food processing. He is also having two years of post-doctoral experience and published articles in peer-reviewed journals.