A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils

DOI

10.2991/absr.k.220101.016How to use a DOI?

Keywords

Active compound; Antioxidant activity; Edible oil; Fatty acids; Oxidative stability

Abstract

Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Tabligh Permana
AU  - Nia Wiradjaja
AU  - Hery Sutanto
AU  - Vincent Satya Surya
PY  - 2022
DA  - 2022/01/05
TI  - A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 117
EP  - 125
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.016
DO  - 10.2991/absr.k.220101.016
ID  - Permana2022
ER  -