ORIGINAL RESEARCH
Improving Oxidative Stability of Corn Oil
by Curcumin and Beta-Carotene under Accelerated
Oxidation Conditions
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1
Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University,
Al-Ahsa 31982, Saudi Arabia
2
Biochemistry Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
3
Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
4
Oils & Fats Research Department, Food Technology Research Institute, Agriculture Research Centre, Giza, Egypt
Submission date: 2023-08-02
Final revision date: 2023-08-18
Acceptance date: 2023-08-26
Online publication date: 2023-11-03
Publication date: 2023-12-19
Corresponding author
Hossam S. El-Beltag
Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, King Faisal University, Al-Ahsa, Saudi Arabia, 31982, Al-Ahsa, Saudi Arabia
Ali Osman
Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
Pol. J. Environ. Stud. 2024;33(1):117-124
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ABSTRACT
Curcumin (40, 80, and 120 μg/mL), β-carotene (5, 10, and 20 μg/mL), and TBHQ (200 μg/mL) were
used to test how well they protected corn oil from oxidation under accelerated oxidation conditions.
Linoleic acid has the highest amount (51.1 %), while linolenic acid has the lowest content (1.3%). Corn
oil supplemented with 200 μg/mL TBHQ was shown to have the longest induction time (12.9 h) of the
oils studied, followed by corn oil supplemented with 20 μg/mL β-carotene (11.78 h) and 40 μg/mL
curcumin (11.53 h). Curcumin, and β-carotene showed greater antioxidant potential in all tested samples
compared to the control in the accelerated storage experiment. Curcumin and β-carotene can potentially
improve the shelf life of corn oil compared with TBHQ-200 μg/mL. It can be concluded that curcumin,
and β-carotene were found to be effective antioxidants activity at 40, 80, and 120 μg/mL for curcumin
and 5, 10, and 20 μg/mL for β-carotene, so TBHQ was not required.