Refining Ostrich Oil and its Stabilization with Curcumin

Abstract

Ostrich Oil is particularly known for its cosmetic and therapeutic use. Being rich in polyunsaturated fatty acids, it is prone to oxidation causing undesirable changes in peroxide value, color, flavour and odor, which deteriorates its nutritional value. The objective of the study is to establish an efficient separation method to refine ostrich oil and stabilize it with curcumin or the extract of Curcuma longa. The reduction in peroxide value, color intensity, moisture content and odor were used as indicators of the purity of the oil. The modified refining process developed saw a reduction of 75% free fatty acid, 90% peroxide value, 54% moisture content, 60% in color intensity and odor. Curcumin, a natural antioxidant, prevented lipid peroxidation by 56% while vitamin E by only 8%, when tested at the same concentration (0.04%). Curcumin proved to be an effective stabilizer in a 6-month accelerated stability test. This study presents a method to refine ostrich oil efficiently and the ability of a natural antioxidant, curcumin, to stabilize the refined ostrich oil.This simple and straight forward method to refine and stabilize the oil can be adapted to be used for any ratite oils. The use of a natural alternative, curcumin as the anti-oxidant is not only safe but provides further added health benefits.