Oxidative stability of canola oil by Biarum bovei bioactive components during storage at ambient temperature

摘要

In this study, antioxidative activities of aqueous extract of Biarum bovei (BBE) in stabilizing of canola oil during storage at 20°C was evaluated. For this purpose, the total phenolic (TP), flavonoids (TFC), and tocopherol content (TTC) of the extract were determined and β‐carotene bleaching system was used to assess the antioxidant efficacy of BBE. The amount of TP, TFC, and TTC in BBE indicated high antioxidant activity. So, different concentrations (0, 200, 800, and 1400 ppm) of BBE and butylatedhydroxyanisole (BHA; 100 ppm), were added to canola oil for 60 days at 20°C. Peroxide value (PV), carbonyl value (CV), Total polar compounds (TPC), acid value (AV), iodine values (IV), and conjugated dienes ( style="fixed-case">CD) were employed to evaluate the style="fixed-case">BBE effect on canola oil stabilizing. Results indicated that 1,400 ppm of style="fixed-case">BBE exhibited stronger antioxidant activity in canola oil than style="fixed-case">BHA.