Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil.

Abstract

The present study was carried out to investigate the improvement of oxidative stability of refined olive oil using various concentrations of unsaponifiable matters extracted from Pistacia khinjuk fruit oil (UFO). For further elucidation of UFO antioxidative power, tertbutylhydroquinone (TBHQ) was used in an olive oil sample, too. Oxidative stability of olive oil samples without and with different levels of UFO (50, 100, 250, 500, 750 and 1000 ppm) and TBHQ (100 ppm) were studied via evaluation of conjugated diene value, carbonyl value, oil/oxidative stability index, acid value and total tocopherol (TT) contents through 8h thermal process at 170°C. Results obtained by oxidative stability assays revealed that the highest antioxidative activity of olive oil was obtained by 100ppm of UFO, followed using 100, 250, 500, 750, and 1000ppm of UFO and 100ppm TBHQ, respectively. Evaluation of the relationship between oxidative stability indexes and TT changes indicated a strong correlation (R2=0.9718) between mean relative resistance to oxidation and relative resistance to TT reduction during thermal process. By promotion of relative resistance to TT reduction, olive oil samples' relative resistance to oxidation was enhanced exponentially; implying importance of TT in promotion of oxidative stability of edible oils. The results obtained in this study showed that UFO has higher antioxidative activity compared to TBHQ; thus UFO can be considered as a natural antioxidant with ideal antioxidative activity.