Preservative effects of some selected spice oleoresins to stabilize the sunflower oil in comparison to tertiary butylhydroquinone

DPPH (1, 1‐Diphenyl‐2‐Picrylhydrazyl) radical scavenging activity was performed to find out the antioxidant activity (AA) of all the antioxidants used at a concentration of 5, 10, and 15 μl/ml. Effect of spice oleoresins (clove, black pepper, and ginger) (200 ppm) and TBHQ (200 ppm) were incorporated in stabilizing refined, bleached, and deodorized (RBD) sunflower oil heating at frying temperature (170°C) and during accelerated oxidation storage (70°C) was studied in comparison to Tert‐Butylhydroquinone (TBHQ). Antioxidant activity (AA) was found to be in the order TBHQ > clove > ginger > pepper at a concentration of 5; 10; 15 μl/ml. A direct correlation was found between AA and the effectiveness of oleoresins and TBHQ in controlling AV and PV of the sunflower oil. During both heating and storage, TBHQ was found most effective to control AV and PV followed by clove, pepper, and ginger.