Abstract
Efficacy of garlic extract in stabilizing sunflower oil during accelerated storage has been studied. Extracts of garlic were prepared in different solvents; extract yield was in the range of 6.24–23.2% and antioxidant activity range in the linoleic acid system was 14.1–93.2%. Being highest in yield and antioxidant potential, methanolic extract was thermally evaluated by heating the extract at 185 °C for different intervals, i.e. 0–80 min and evaluating antioxidant activity of the heated extract in the linoleic acid system (71.6% inhibition). Methanolic extract of garlic at three different concentrations, i.e. 250 (SFO-250), 500 (SFO-500) and 1000 ppm (SFO-1000) were added to preheated RBD sunflower oil. BHA (SFO-BHA) and BHT (SFO-BHT) at 200 ppm served as standards besides the control. Weight gain (WG), antioxidant activity index (AAI), free fatty acid (FFA) content, peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT) and thiobarbituric acid-reactive substances (TBARS) were taken as parameters for evaluation of effectiveness of garlic in stabilization of sunflower oil. Results from different parameters were in agreement with each other, suggesting the highest efficiency of SFO-1000, followed by SFO-BHT, SFO-BHA, SFO-500, SFO-250 and Ctrl. Results reveal garlic to be a potent antioxidant for stabilization of sunflower oil.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
