Influence of UV and X-ray radiations on oxidative stability of soybean oil formulated with neroli oil as a natural antioxidant

ABSTRACT

Effects of UV and X-ray treatments on oxidative stability of soybean oil were evaluated during accelerated storage. Furthermore, antioxidant activity of neroli oil incorporated into soybean oil was compared with those of BHT and β-carotene. UV and X-ray treated samples had significantly higher peroxide (105.00 and 191.99 meq O₂/kg, respectively), anisidine (62.30 and 153.80 mg/kg, respectively), and Totox values (272.3 and 453.43, respectively) than non-irradiated samples (75.74 meq O₂/kg, 26.50 mg/kg, and 177.98, respectively). The X-ray radiation accelerated the oxidation of soybean oil more significantly than UV radiation did. This could be due to the fact that X-ray radiation has a higher energy content. In addition, neroli oil proved its antioxidant activity in soybean oil. Nonetheless, neroli oil had a lower antioxidant activity than BHT – a chemical agent – while β-carotene was neither antioxidant nor pro-oxidant. In conclusion, neroli oil can improve the oxidative stability of irradiated and non-irradiated soybean oil.

KEYWORDS:

• Antioxidant
• neroli oil
• soybean oil
• UV radiation
• X-ray radiation

Acknowledgments

This research project was financially supported by Shiraz University. We would like to thank Narges Shiraz Oil Company for providing SBO. In addition, we thank Mohsen Hamedpour-Darabi for editing the research language.

Additional information

Funding

This work was supported by the Shiraz University.