A Comparison Between Ascorbylpalmitateen Capsulated with Nanoliposomeas a Natural Antioxidant And Conventional Antioxidants (TBHQ And BHA) in the Oxidative Stability of Sunflower Oil

Akbar Shams^*1, Seyed Ali Mortazavi¹, Kianosh Khosravi² and Manochehr Bahmaei³

¹Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

²Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Iran.

³Department of Food Science and Technology, Islamic Azad University of Tehran, Tehran, Iran.

Corresponding Author's Email: soheil6021@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2375

ABSTRACT: To improve the storage stability, sunflower oil containing poly unsaturated fatty acids (PUFAs) was encapsulated by using ascorbylpalmitate encapsulated with nanoliposomes(APEWN). Ascorbylpalmitate was selected as the wall material because it showeda better antioxidant activity. Microcapsules were prepared and compared with common antioxidants such as BHT and TBHQ.Rancimat method was used for the initial screening of the antioxidant activity. Free fatty acids (FFA), peroxide value (PV), anisidine value and Iodine value of the samples were monitored. The Results showed microen capsulation of ascorbylpalmitate was suitable for preventing sunflower oil from oxidizing in comparison with TBHQ and BHT.

KEYWORDS: lipid oxidation; ascorbylpalmitate; nano- liposome; TBHQ; BHT; sunflower oil

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