EFFECT OF OLIVE LEAF EXTRACTS (OLEs) AS ANTIOXIDANTS ON THE BIOCHEMICAL CHANGES IN CANOLA OIL DURING HEATING

Document Type : Original Article

Authors

Agric. Chem. Dept. Fac. OF Agric., Minia Univ., ELminia Egypt

Abstract

The present study was undertaken to evaluate and compare the potential of antioxidant activities of olive leaf extracts(OLEs) with other natural or synthetic antioxidants. So, the  aim  of  this  study  was  to  assess  the effectiveness  of methanolic- ,ethanolic- ,and water- olive leave extracts ( OLEs ) and compare it with other antioxidants  such as green tea extract , tert-butylhydroxyquinone (TBHQ)  , citric acid  on  the  oxidative  stability  of virgin canola oil  during storage at an oven at 63±1°C temperature for  0,5,10,15,20 days. To follow the relative of oxidative deterioration of canola oil , oils were analyzed periodically for their peroxide value (PV) , iodine value ( IV ) , acid value ( AV ) and Thiobarbituric acid (T.B.A.) . Analysis of heated canola oils demonstrated significant  increases in PV and AV and T.B.A . However ,  IV of the oils were markedly decreased . Results also showed that olive leaf  extracts ( i.e.,methanolic- ,ethanolic- ,and water- olive leave extracts) secured protective effect against oxidation of canola oil and can serve as substitutes for synthetic antioxidants .

Keywords

Journal of Agricultural Chemistry and Biotechnology
Volume 4, Issue 10
October 2013
Pages 347-357

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