Antioxidative Properties of Rapeseed Meal Extract on Soybean Oil During Accelerated Storage

Abstract

The antioxidative properties of rapeseed meal extract (RME; 0.014%, 0.028%, 0.042%, 0.056% and 0.070% w/w) were evaluated in soybean oil. Soybean oil oxidation was tested by measuring peroxide value, thiobarbituric acid reactive substances (TBARS) value, carbonyl value, acid value, conjugated diene value, p-anisidine value, iodine value and viscosity during accelerated storage at 68C for 19 days as compared with butylated hydroxyanisole (BHA) 0.014% (w/w). Results from different parameters were in agreement with each other; soybean oil containing RME 0.014% was better than soybean oil with BHA and control samples, with the exception of TBARS, which suggested higher efficiency of RME 0.028% over BHA. Antioxidative influence of soybean oil was not increased with increasing concentration of RME during 19 days of storage. Results revealed that RME added to soybean oil can retard the process of lipid peroxidation during storage. Practical Applications Oils are important functional components of foods and have a significant effect on the quality of foods. They not only contribute to flavor, odor, color and texture, but also confer a feeling of satiety and palatability to foods. However, the major problem in these oils lies in lipid oxidation during storage or food processing. The objective of this study was to evaluate the potentiality of rapeseed meal extract (RME) used as antioxidant. The antioxidative effects of RME was investigated in soybean oil under accelerated conditions and compared with butylated hydroxyanisole (BHA) during storage.