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. 2023 Jul 7;9(7):e17980.
doi: 10.1016/j.heliyon.2023.e17980. eCollection 2023 Jul.

Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study

Welela Meka Kedir  1 , Abiyot Kelecha Geletu  1 , Getabalew Shifera Weldegirum  1 , Milkesa Fanta Sima  1
Affiliations

Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study

Welela Meka Kedir et al. Heliyon. .

Abstract

Antioxidants are organic compounds that help to prevent lipid oxidation and improve the shelf-life of edible oils and fats. Currently, synthetic antioxidants were used as oil stabilizing agent. However, synthetic antioxidants have been causing various health risks. As a result, natural antioxidants such as most parts of olive plant, green tea, sesame, medicinal plants were plays an important role to retard lipid oxidation. The palm oil was continuously frying at 180 °C for 6 days using Lepidium sativum (0.2%w/v) and Aframomum corrorima (0.3%w/v) seeds extracts as antioxidant. The physicochemical properties of oil in the herbal extract additive group significantly maintained the oil quality during frying compared to the normal control and the food sample containing group. The L. sativum extract had a greater oil stability compared to A. corrorima extract. However, the frying oil without herbal extract significantly increase the physicochemical properties of oil such as iodine value, acid value, free fatty acid, total polar compounds, density, moisture content, pH etc. during repetitive frying. The antioxidant activity of the plant extract was outstanding, with an IC50 value in the range of 75-149.9 μg/mL when compared to the standard butyl hydroxy anisole, which had an IC50 value in the range of 74.9 ± 0.06-96.7 ± 0.75 μg/mL. The total phenolic and flavonoid content of the extract for L. sativum was 128.6 ± 0.00 mg GAE/g, 127.0 ± 0.00 mg QE/g, and 130.16 ± 0.001 mg GAE/g, 105.76 ± 0.02 mg QE/g, respectively. The significant effect of the plant extract on the degradation of oil and the formation of free fatty acids was confirmed by Fourier transform infrared spectroscopy. The result of these study revealed that the ethanolic crude extract of L. sativum and A. corrorima had a potential natural antioxidant to prevent the degradation of palm oil.

Keywords: Aframomum corrorima; Antioxidant; Frying oil; Lepidium sativum; Physicochemical.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Antioxidant activity of L. sativum and A. corrorima seed extract compared with the positive control BHA.
Fig. 2
Fig. 2
The conjugate diene and conjugate triene of the frying oil. Note: K: Extinction coefficient at 232 and 270 nm.
Fig. 3
Fig. 3
The moisture content, pH, density and refractive index of oil during deep frying.
Fig. 4
Fig. 4
Fourier transforms infrared spectroscopy of frying oil. (Note: a=normal control, b=Positive control, c=0.2% L. sativum, d=0.3% A. corrorima, e = food sample containing group).
See this image and copyright information in PMC

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