Abstract

HARNESSING NATURAL ANTIOXIDANTS: COMPARITIVE STUDY AND FORMULATION OF A NOVEL EDIBLE OIL

Nandana C.* and Dr. A. Rohini

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Abstract

Lipid peroxidation is a critical issue in the food industry, leading to oxidative degradation of edible oils, decreased nutritional quality, and the formation of harmful secondary oxidation products.[1] This oxidative degradation is primarily driven by the presence of oxygen, light, heat, and moisture, accelerating the breakdown of unsaturated fatty acids into peroxides, aldehydes, ketones, and free radicals. Sunflower oil widely used in commercial cooking due to its high unsaturated fatty acid content, is particularly susceptible to oxidative deterioration, which negatively impacts its shelf life and sensory properties.[2] To counteract this, antioxidants are widely used to inhibit lipid oxidation and extend oil stability.

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