Effect of Banana Peel Oleoresin on Oxidative Stability of Sunflower and Soybean Oil: Antioxidant Activity of Banana Peel
Abstract
This study reports the effect of banana peel oleoresin (BPO) on oxidative stability of sunflower and soybean oil at elevated temperature. Sunflower and soybean oil are used as edible oil in India and are prone to oxidation. The oxidative stability of both the oils were studied by Rancimat at 110C and schaal oven test at 60C. The oxidation properties of BPO in sunflower and soybean oil were compared with other synthetic antioxidants such as tert-butylhydroquinone (TBHQ), butylated hydroxyl anisole (BHA). It has been observed that BPO showed thermal stability equivalent to that of BHA, but lower than that of TBHQ. Practical Applications The unsaturated fatty acids, which are prone to oxidation can be stabilized with the help of natural antioxidants. The antioxidant activity of these natural extracts is due to the presence of bioactive compounds in the extracts. The study reveals that the natural extract shows the antioxidant activity equivalent to that of synthetic antioxidants like butylated hydroxyanisole
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The preservative potential of the mentioned extracts has been proven to be similar to synthetic preservatives like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA).
“The preservative potential of the mentioned extracts has been proven to be similar to synthetic preservatives like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) [118,119].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [119]
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Phenolic compounds within banana peel and their potential uses: A review
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Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects
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“The preservative potential of the mentioned extracts has been proven to be similar to synthetic preservatives like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) [118,119].”
- Authors
- Kurhade, A. H., & Waghmare, J. S.
- Affiliations
- Institute of Chemical Technology (IN)
- Corresponding author
- Waghmare, Jyotsna S.
- ORCID
- Waghmare, Jyotsna S.
- Venue
- Journal of Food Processing and Preservation
- Publisher
- Wiley
- Published
- 2014-11-26
- Volume
- 39
- Issue
- 6
- Pages
- 1788-1797
- ISSN
- 0145-8892 (ISSN-L)
- OpenAlex
- W1961581124
- Cited by
- 13
- References
- 20
- Citations by year
- 2025: 1 · 2024: 3 · 2023: 1 · 2021: 3 · 2019: 1 · 2017: 2 · 2016: 1 · 2015: 1
- FWCI
- 0.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Journal of Food Processing and Preservation (publishedVersion)
- Funders
- Ministry of Civil Supplies, Government of India
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- oxidative stability, sunflower oil, soybean oil, natural antioxidants, synthetic antioxidants, tert-butylhydroquinone, butylated hydroxyanisole, thermal stability, lipid oxidation, edible oils
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