Effects of Polyphenols from Sugarcane Tip on the Stability of Peanut Oil
Efficacy of polyphenols from sugarcane tip (STP) in stabilizing of peanut oil during accelerated storage had been studied. Extracts of STP were prepared with the parameters of extraction technology was ethanol 50%, extraction time 1.5 h, the ratio of material to liquid 2 and extraction temperature was 70°C water bath, concentrated extraction organic solvent and obtained the crude polyphenols concentrate. Samples of the raw fraction (STP) were directly analysed on a Waters HPLC. Then STP, Vitamin E (VE) and Vitamin C (Vc) were added into the peanut oil to compare the stability of sample during storage. The peroxide value (POV) and acid value (AV) of samples with different treatment were taken as parameters for evaluation of effectiveness in stabilization of peanut oil, respectively. Results from different parameters were in agreement with each other, suggesting the highest efficiency of STP and Vc, followed by STP, VE, and Control. Results reveal STP to be a potent antioxidant for stabilization of peanut oil.
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
C. H. Li et al., "Effects of Polyphenols from Sugarcane Tip on the Stability of Peanut Oil", Advanced Materials Research, Vols. 236-238, pp. 2362-2366, 2011