Abstract
This study aimed to investigate the effectiveness of 2,4,4′-trihydroxychalcone as a natural antioxidant on the oxidation of sunflower oil during an 88-day storage period and to compare its strength with the synthetic antioxidant butylated hydroxytoluene (BHT). Seven groups of the sunflower oil samples were prepared: pure oil (control), oil treated with different concentrations (100, 500, and 1000 ppm) of 2,4,4′-trihydroxychalcone, and oil treated with different concentrations (100, 500, and 1000 ppm) of BHT. Specific parameters, namely, the peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), thiobarbituric acid reactive substance (TBARS) value and total oxidation (TOTOX) value were used to assess the extent of the deterioration of the oil by estimating the primary and secondary oxidation products. The results showed that 2,4,4′-trihydroxychalcone effectively decreased the production of the primary and secondary oxidation products of sunflower oil during storage, as indicated by reductions in the PVs, AVs, p-AnVs, TBARS values and TOTOX values of the sunflower oil. When compared to BHT, 2,4,4′-trihydroxychalcone showed either a similar or stronger effect in inhibiting the primary and secondary oxidation products. These findings suggest that, 2,4,4′-trihydroxychalcone is a suitable natural alternative to synthetic antioxidants to improve the oxidative stability of sunflower oil.
Highlights
Lipid oxidation, which affects the color, taste, and texture of food, is the leading cause of food quality deterioration, resulting in the decreased shelf life of food [1]
The peroxide value (PV) method was used to measure the degree of primary oxidation of the sunflower oil for five different storage periods (i.e., 0, 22, 44, 66, and 88 days) in the presence and absence of natural and synthetic antioxidants
The PV of the sunflower oil with 1000 ppm of synthetic antioxidant showed the lowest PV across all storage periods when compared with the 100 and 500 ppm samples (Figure 1)
Summary
Lipid oxidation, which affects the color, taste, and texture of food, is the leading cause of food quality deterioration, resulting in the decreased shelf life of food [1]. Sunflower oil is susceptible to lipid oxidation due to its high unsaturated fatty acid content [7,8]. To solve the issues of oxidation, food industries add synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytolene (BHT), and tertbutylhydroquinone (TBHQ) to food products to block lipid oxidative degradation [10]. Their utilization in food industries has been heavily criticized due to their toxic and carcinogenic risks to human health [11,12]. Natural antioxidants are increasingly being adopted as effective additions to prevent rancidity in various edible oils instead of synthetic antioxidants
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