Original scientific paper
https://doi.org/10.15255/KUI.2023.046
The Effect of Antioxidants on the Quality and Stability of Palm Oil
Leila Raščić
; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
*
Selma Čorbo
; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
Amir Čaušević
orcid.org/0000-0002-1482-8162
; Institute for Public Health FB&H, Ul. Maršala Tita br. 9, 71 000 Sarajevo, Bosnia and Herzegovina
Munevera Begić
; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
* Corresponding author.
Abstract
The use of oil palm fruits (Elaeis guineensis) for the production of oil dates back several thousand years. At a temperature of 18–20 °C, the oil is in a solid state, which is why it is also referred to as fat. Palm oil has specific chemical composition and physical properties. Processing oil palm fruits yields high-quality oil used in various industries, with the largest application being in the food industry. However, the quality of palm oil is influenced by the method of production, storage, and storage conditions. Storing oils at high temperatures, and exposure to light and oxygen, leads to undesirable changes that impair the quality of the oil or the product containing it. To enhance the oxidative stability of palm oil, specific concentrations of antioxidants, either natural or synthetic, are added. For this research, extracts of rosemary, smoketree, ginger, immortelle, milk thistle, sage, and other medicinal plants were used as natural antioxidants in concentrations of 0.20 %, while butylhydroxyanisole, butylhydroxytoluene, and propyl gallate in concentrations of 0.01 % were used as synthetic antioxidants. Firstly, analyses of moisture content, free fatty acids, and peroxide value were performed on a control sample (without antioxidants). After adding antioxidants to the palm oil, a stability test was conducted in an oven at 63 °C. Samples were taken, and the peroxide value and free fatty acid content were determined every 24 h, up to a maximum of 120 h. The research found that, among the synthetic antioxidants, butylhydroxytoluene provided the greatest contribution to the stability of palm oil, while the other synthetic antioxidants had a similar effect. Among the natural antioxidants, the immortelle extract demonstrated the best effect, while the sage and milk thistle extracts accelerated the oxidative deterioration of palm oil.
Keywords
palm oil; natural antioxidants; synthetic antioxidants; oxidative stability; fat quality
Hrčak ID:
317760
URI
Publication date:
12.7.2024.
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