Science Alert
Journal of Applied Sciences
  Year: 2003 | Volume: 3 | Issue: 10 | Page No.: 644-649
DOI: 10.3923/jas.2003.644.649
Antioxidative Effect of Red Pepper Oil in Edible Oils
Mian Hamayoun, Anwar Ali Shad , Javid Ullah , Taufiq Ahmad and Qazi Ihsan

A research project was designed to study the effect of natural (Red pepper oil) and synthetic (BHT) antioxidant in sunflower and soybean oils. The efficiency of both antioxidants against auto- and photo-oxidative deterioration in different storage conditions for a period of five weeks was studied. Mean value of the data revealed that a significant increase in peroxide value and free fatty acid value during storage under fluorescent light, ambient and dark conditions. The addition of BHT and RPO reduced the PV from 9.20 to 299.30,148.30, 196.55 meq kg-1, respectively. While FFA was found to be 0.128% which reduced by treatment of BHT and natural antioxidant to 0.165, 0.175, 0.270%, respectively. The result revealed that rapid development of rancidity happened under fluorescent light than dark conditions and applications of synthetic antioxidant and a natural antioxidant have markedly reduced the rate of per-oxidation in oils during exposure to light for five weeks storage. However, BHT was proved better antioxidant than RPO.
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18 April, 2020
Bibiye, Alaye A. S.:
The study has clearly demonstrated the development of rancidity under the influence of fluorescent light as compared to dark light conditions. 2. The study reveals the efficacy of natural and synthetic anti-oxidants in oils when exposed to light. 3.By comparism, BHT proved a better oxidant than RPO. However, how this spices (pepper) is relative to other spices was not considered. More so, the source of the edible oils was not define at a glance in the abstract. Above all, bravo for a job well-done.