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Novel natural antioxidant for stabilization of edible oil: The ajowan (Carum copticum) extract case

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Journal of the American Oil Chemists' Society

Abstract

An inexpensive, natural antioxidant was developed for stabilizing flaxseed and bahera oils, which are readily available and consumed in large quantities for their EFA in India, Asia, and also parts of the Western world. With the incorporation of soluble ajowan (Carum copticum) extract, as ajowan powder, into the oils, their oxidation could be prevented. After storage of the oils for a year in the presence of antioxidant, the ordor, taste, and chemical properties of the oil were the same.

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Authors and Affiliations

  1. Rural Development, Indian Institute of Technology, 721302, Kharagpur, India

    D. Bera & D. Lahiri

  2. Chemistry Department, Indian Institute of Technology, 721302, Kharugpur, India

    A. Nag

Authors
  1. D. Bera
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  2. D. Lahiri
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  3. A. Nag
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Corresponding author

Correspondence to A. Nag.

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Bera, D., Lahiri, D. & Nag, A. Novel natural antioxidant for stabilization of edible oil: The ajowan (Carum copticum) extract case. J Amer Oil Chem Soc 81, 169–172 (2004). https://doi.org/10.1007/s11746-004-0876-9

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  • DOI: https://doi.org/10.1007/s11746-004-0876-9

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