Improving Oxidative Stability of Corn Oil by Curcumin and Beta-Carotene under Accelerated Oxidation Conditions

Abstract

Curcumin (40, 80, and 120 µg/mL), β-carotene (5, 10, and 20 µg/mL), and TBHQ (200 µg/mL) were used to test how well they protected corn oil from oxidation under accelerated oxidation conditions. Linoleic acid has the highest amount (51.1 %), while linolenic acid has the lowest content (1.3%). Corn oil supplemented with 200 µg/mL TBHQ was shown to have the longest induction time (12.9 h) of the oils studied, followed by corn oil supplemented with 20 µg/mL β-carotene (11.78 h) and 40 µg/mL curcumin (11.53 h). Curcumin, and β-carotene showed greater antioxidant potential in all tested samples compared to the control in the accelerated storage experiment. Curcumin and β-carotene can potentially improve the shelf life of corn oil compared with TBHQ-200 µg/mL. It can be concluded that curcumin, and β-carotene were found to be effective antioxidants activity at 40, 80, and 120 µg/mL for curcumin and 5, 10, and 20 µg/mL for β-carotene, so TBHQ was not required.