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Oryzanol as natural antioxidant for improving sunflower oil stability

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Abstract

Sunflower oil is being made shelf stable by the incorporation of synthetic antioxidants such as tertiary butyl hydroquinone (TBHQ), while natural antioxidants like oryzanol and tocopherols can also be used. The aim of the current investigation was to evaluate the antioxidant effect of natural oryzanol (Oz) concentrate (15.5 % oryzanol) and purified Oz (80 % oryzanol) on oxidative and thermal stability of sunflower oil. Sunflower oil was incorporated with Oz concentrate to provide 0, 0.12, 0.25, 0.50, 0.84, 1.0, 1.60, 2.0, 2.5 and 3.20 % oryzanol in the oil, stored for 5 weeks at 37 °C and oxidative stability was evaluated. It was found that the oryzanol concentrate showed good antioxidant effect with increase in concentration of oryzanol. In another set of experiments, sunflower oil containing purified Oz at 1 % level individually and in combination with 0.1 % α- tocopherol (α-T) was heated at 120 °C for 24 h to evaluate thermal stability. Sunflower oil containing 1 % Oz (80 % purity) showed 98.40 % and sunflower oil containing 1 % Oz and 0.1 % α-T showed 108.75 % antioxidant effect compared to TBHQ taken as 100 %. The study indicated that sunflower oil containing 1 % Oz (80 % purity) and 0.1 % α-T combination provides a synergistic effect in inhibiting primary and secondary products and showed highest thermal stability. SFO containing 1 % Oz added as concentrate also showed good antioxidant effect during storage. Hence, instead of using synthetic antioxidants like TBHQ, we can add natural oryzanol (purified or as concentrate) to sunflower oil to increase its oxidative and thermal stability.

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Abbreviations

SFO:

Sunflower oil

RBO:

Rice bran oil

Oz:

Oryzanol

α-T:

α-Tocopherol

TBHQ:

Tertiary butyl hydro quinone

BHA:

Butylated hydroxy anisole

BHT:

Butylated hydroxy toluene

PV:

Peroxide value

p-AV:

para-anisidine value

FFA:

Free fatty acid

FAME:

Fatty acid methyl ester

MUFA:

Mono unsaturated fatty acid

PUFA:

Poly unsaturated fatty acid

SFA:

Saturated fatty acid

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Acknowledgement

The authors are thankful to Prof. Ram Rajasekharan, Director, CSIR-CFTRI, Mysore, for providing infrastructural facilities and showing keen interest in this research.

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Authors and Affiliations

  1. Department of Lipid Science & Traditional Foods, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020, India

    L. Sunil, P. Srinivas, P. K. Prasanth Kumar & A. G. Gopala Krishna

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  1. L. Sunil
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  2. P. Srinivas
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  3. P. K. Prasanth Kumar
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  4. A. G. Gopala Krishna
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Correspondence to A. G. Gopala Krishna.

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Sunil, L., Srinivas, P., Prasanth Kumar, P.K. et al. Oryzanol as natural antioxidant for improving sunflower oil stability. J Food Sci Technol 52, 3291–3299 (2015). https://doi.org/10.1007/s13197-014-1385-8

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  • DOI: https://doi.org/10.1007/s13197-014-1385-8

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