Stabilization of Camelina Oil with Synthetic and Natural Antioxidants

Abstract

AbstractCamelina oil was found to have a much lower Oil Stability Index and higher p‐anisidine rates in the oven storage test than either rapeseed or sunflower oils. Stabilization of camelina oil was evaluated with 21 food grade synthetic and natural antioxidants and antioxidant formulations, using both the Oil Stability Index (OSI) and the oven storage test. The Oil Stability Index of camelina oil was able to be increased above that of rapeseed oil with TBHQ and its formulation with citric acid, and above that of sunflower oil with EGC, EGCG, carnosic acid, propyl gallate, rosemary extract with ascorbyl palmitate or with gallic acid. para‐Hydroxyphenols were found to be more effective than ortho‐hydroxyphenols and monohydroxyphenols had no significant effect on the OSI. Good correlation (R2 = 0.96) was found between the stabilizing effect of ortho‐hydroxyphenols and the molarity of the phenyl hydroxyl groups per weight of antioxidant. The oven storage test carried out with six of the evaluated antioxidants indicated that p‐anisidine rates of camelina oil stabilized with commercial formulations of TBHQ with citric acid or rosemary extract with ascorbyl palmitate were about the same as that of sunflower oil, an almost 90% rate reduction when compared to camelina oil. Accordingly, camelina oils stabilized with TBHQ/citric acid and rosemary extract/ascorbyl palmitate formulations were more stable than rapeseed and sunflower oils, respectively in terms of OSI induction times and p‐anisidine rates.