Comparative study of the stability of edible oil by the utilization of various natural antioxidants

Abstract

Abstract The Present Investigation is to compare the effects of various natural antioxidants like Vitus vinifera species and Tamarindus indica species and also to evaluate its chemical characterization of pertinent properties in two varied edible oil. Vitus vinifera species and Tamarindus indica species and whose antioxidant activity measured by Totox assay (Total Oxidation Value) and DPPH scavenging assays. The quantitative amount results showed were 0.4% w/w Tamarindus indica species and 0.5% w/w of Vitus vinifera species were able to inhibit lipid oxidation throughout storage (p < 0.04). Quantitative results of the Vitus vinifera species with 0.25% (w/w) of Refined oil (RO) showed a good synergic effect, displayed radical scavenging activity and better antioxidant activity and acts as a better food ingredient for the healthier food commodities.