Oxidative stability of sunflower oil as affected by Carica papaya leaves extracts during accelerated oxidative storage

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Research Paper 01/10/2017
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Oxidative stability of sunflower oil as affected by Carica papaya leaves extracts during accelerated oxidative storage

Hanaa S. S. Gazwi
Int. J. Biosci.11( 4), 116-126, October 2017.
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Papaya (Carica papaya L.) is normally called as paw-paw and it belongs to the family caricaceae. Papaya is normally known for its food and nutritional values throughout the world. This research aims to study the potential of carica papaya (CP) leaves extracts for the prevention of sunflower oil oxidation. Extraction was used by soaking method on CP leaves using distilled water, ethanol 70% v/v and methanol 80% v/v at 10% w/v concentration and qualitative test of phytochemical components. Phytochemical screening of ethanol, methanol and aqueous extracts revealed the presence of phenol compounds, flavonoids, tannins , terpinoids, glycosides and steroides in ethanol and methanol extracts whereas Saponinns were present in methanol and aqueous extracts. The bioactivities of the leaves extracts were attributed to their phytochemical constituents. Analysis of heated sunflower oils demonstrated significant increases in peroxide values (PV), acid values (AV) and T.B.A. However, iodine values (IV) of the oils were markedly decreased. Results indicated that CP-Et 600 gave the lowest percentage change in AV, PV and T.B.A and the highest value in IV of sunflower oil, followed by CP-Mt 600 when compared with sunflower oil in the presence of the other antioxidant during the storage period. CP extracts i.e., methanolic, ethanolic, and water protected protective effect against oxidation of sunflower oil and can serve as substitutes for synthetic antioxidants. The highest antioxidant activity occurred in 70% ethanol extract.


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