Oxidative stability and α-tocopherol retention in soybean oil with lemon seed extract (Citrus limon) under thermoxidation
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The synergistic effect of lemon seed extract with tert-butylhydroquinone (TBHQ) in soybean oil subjected to thermoxidation by Rancimat was investigated, and the influence of these antioxidants on α-tocopherol degradation in thermoxidized soybean oil. Control, LSE (2,400 mg/kg Lemon Seed Extract), TBHQ (50 mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180°C for 20 h. Samples were taken at time 0, 5, 10, 15 and 20 h intervals and analysed for oxidative stability and α-tocopherol content. LSE and Mixtures 1 and 2 showed the capacity of retarding lipid oxidation when added to soya oil and also contributed to α-tocopherol retention in oil heated at high temperatures. However, Mixtures 1 and 2 added to the oil presented a greater antioxidant power, consequently proving the antioxidants synergistic effect.
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Antioxidants , Citrus fruit , Thermoxidation , Tocopherol , alpha tocopherol , citrus fruit extract , soybean oil , tert butylhydroquinone , 2-tert-butylhydroquinone , antioxidant , hydroquinone derivative , plant extract , controlled study , degradation , heating , high temperature , lemon , lipid oxidation , nonhuman , oxidation , oxidative stability , plant seed , thermoxidation , chemistry , citrus fruit , heat , high performance liquid chromatography , oxidation reduction reaction , Citrus , Citrus limon , Glycine max , Chromatography, High Pressure Liquid , Hot Temperature , Hydroquinones , Oxidation-Reduction , Plant Extracts , Seeds , Soybean Oil , Vitamin E
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Natural Product Communications, v. 4, n. 11, p. 1553-1556, 2009.
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