Stabilization studies of sunflower oil with antioxidants extracted from green and black cardamom

Abstract

Extracts from green and black cardamom have been used to evaluate their antioxidant potential for sunflower oil samples for a period of 45 days. Synthetic antioxidants BHA/ BHT were also used parallel over a period of 45 days for comparison. Antioxidant potential of natural and synthetic antioxidants were evaluated by measuring free fatty acids (FFA), peroxide value (PV) and iodine value (IV) values by ambient storage of sunflower oil. The results showed that green cardamom extracts were more effective compared to black cardamom extracts. However compared to BHA and BHT (200ppm), these were found to be effective at higher concentrations.