Stabilization of sunflower oil by using potato peel extract as a natural antioxidant

Abstract

Edible vegetable oils are prone to quality deterioration through oxidation and microbial degradation, resulting in nutritional loss and off-flavors. The stabilizing ability of potato peel extract as a natural antioxidant for the oxidative stability of sunflower oil was compared with synthetic antioxidant (BHA and BHT) in the present study. Potato peel extract was prepared by using organic solvent, i.e., hexane, and potato peel extract yield was12.65 ± 1.28b. The effect of potato peel extract on improving the oxidative stability was assessed by DPPH and by total phenolic contents. The DPPH activity and total phenolic contents were 82.16 ± 0.52% and 3.50 ± 0.13 mg/g respectively. After 60 days of storage at 25 °C, sunflower oil containing 3200 ppm of potato peel extract exhibited a decreasing trend in the FFA 0.108, 0.102%; POV 8.40, 7.00 meq/kg; and p-anisidine 0.67, 0.55% respectively. Iodine value after 60 days of storage was increased with the addition of 2400 and 3200 ppm potato peel extract, i.e., 79 and 82 as compared to control (99) and BHA (75). The addition of BHA (butylated hydroxyl anisole) at 200 ppm showed FFA 0.097%, POV 9.00 meq/kg, and p-anisidine 6.53%, after 60 days of storage. These outcomes illustrate that potato peel extracts exhibited strong antioxidant activity at various concentrations nearly equal to synthetic antioxidants (BHA). As a result, to prevent oxidation in vegetable oils, potato peel extract is recommended as a natural antioxidant.