Effects of adding green tea extract on the oxidative stability and shelf life of sunflower oil during storage

Nadia Ahmadi; Mehrdad Ghavami; Ladan Rashidi; Maryam Gharachorloo; Leila Nateghi

doi:10.1016/j.fochx.2024.101168

Effects of adding green tea extract on the oxidative stability and shelf life of sunflower oil during storage

Food Chem X. 2024 Feb 6:21:101168. doi: 10.1016/j.fochx.2024.101168. eCollection 2024 Mar 30.

Authors

Nadia Ahmadi¹, Mehrdad Ghavami¹, Ladan Rashidi², Maryam Gharachorloo¹, Leila Nateghi³

Affiliations

¹ Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
² Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), P.O. Box 31745-139, Karaj, Iran.
³ Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

Abstract

This study aimed to compare different concentrations effect of green tea extract (GTE) (200, 400, and 800 ppm) with TBHQ (75 ppm) in extend the shelf-life of sunflower oil (SO) and to evaluate the protective effect of GTE on the oxidation of refined SO. The sample's peroxide value (PV), acidity value (AV), anisidine value (pAV), Totox value (TV), oxidative stability, and total phenol content (TPC) were analyzed at specific intervals during 12-month at 25 °C and 60-day at 60 °C. The optimum kinetic model corresponding to the first order for PV, TV, and pAV was obtained at 25, 35, and 45 °C. SO containing GTE (800 ppm) had a similar performance to TBHQ at 25 °C and 60 °C and possessed a longer shelf life than samples treated with TBHQ. Due to synthetic antioxidant's health risk and toxicity, GTE can be a good substitute for TBHQ in the edible oil industry.

Keywords: Green tea extract; Natural Antioxidants; Oxidative Stability; Shelf life; Sunflower Oil; Totox Value.