Optimization of Various Edible Oil By Determining Totox Value Using Natural Antioxidants

The research work has been aimed to compare the effects of various natural antioxidants with two different edible oils such as palm oil, Refined sunflower oil and Rice bran oil. Recent literature survey reveals that the synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Therefore addition of natural antioxidants shows significant effects as compared with synthetic ones and hence this has paved the way for the identification of various sources of natural antioxidants such as ginger, grapes seed, cinnamon and cloves. The selected natural antioxidants have been extracted through the Soxhlet apparatus method and their kinetic studies are also determined. The potential implications of all the natural antioxidants with high oxidative stability have been analyzed and evaluated by various values such as peroxides values, p-Anisidine values and Totox value etc., in both the edible oils through Response Surface Methodology(RSM). The great challenge for this field has been discussed briefly in all aspects along with current studies and it has been provided in-depth information related to health effects and its remedial causes.

Keywords

Natural Antioxidants, Edible Oil, Oxidative Stability, Rancimat Analyzer, Response Surface Methodology (RSM).