Abstract
Extraction of carotenoids was carried out from Calendula officinalis (English marigold) flowers and their effects on the oxidation stability of mustard oil under light storage was determined. Four solvents viz., hexane, acetone, ethanol and tolune were used for extraction of total caroteinoids.The carotenoid extract of the calendula flowers obtained was incorporated in mustard oil at 10, 25 and 50 ppm concentrations to prevent oxidation in oil samples placed in 20w illuminating closed chamber.The antioxidant effectiveness of carotenoid extract towards mustard oil was dependent upon concentrations. Samples were observed to determine peroxide and TBA values after storage period of 0,1,3, 5 and 7 days. Samples incubated with carotenoid extracts of calendula flowers exhibited lower values of Peroxide and TBA values as compared to control samples. Minimum values of peroxide and TBA values were observed in case of oil samples incubated with 50 ppm concentrations as that of 25 and 10 ppm concentrations.
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