Effects of liposomal natural and synthetic antioxidants on oxidative stability of soybean oil

Abstract

Given the importance and role of edible fats in human health and their sensitivity against oxidative degradation the one hand, and the adverse effect of synthetic antioxidants on consumers health while increasing their awareness on the other hand, this study aimed to improve the effectiveness of the natural antioxidant ascorbyl palmitate, its stability and control release by nanoencapsulation of ascorbyl palmitate using \nanolipososmes, and further its comparison with tert-butylhydroquinone and butylated hydroxy toluene as synthetic antioxidants in soybean oil. Results of this study showed that utilization of 200 ppm tert-butylhydroquinone, 600 ppm ascorbyl palmitate and 250 ppm butylated hydroxy toluene in nanoliposome form had the greatest oxidative stability in soybean oil respectively. These results indicated that the use of nanoliposomes encapsulated antioxidants improve the antioxidant efficacy and that ascorbyl palmitate perform as efficiently as butylated hydroxy toluene, making it suitable to be used as a natural antioxidant. The antioxidant encapsulation in nanoliposomes is a practical approach for expedient protection of these compounds in food systems, while at the same time increasing their performance and stability in food applications.