A review on the storage stability of edible vegetable oils

Abstract

Now a day’s consumers are more concern toward storage stability of edible oils and fats. Edible oils are more susceptible to oxidation due to the multiple unsaturated bonds in the predominant unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid. Oxidation of oil leads to unpleasant flavours rancid odours and discoloration. Synthetic antioxidants such as Butylated Hydroxy Toluene (BHT), Butylated Hydroxy Anisole (BHA), Tertiary Butylated Hydroxy Quinone (TBHQ) and Propyl Gallate (PG) have been used against oil rancidity but they have many health issue. Recently attention has been directed towards bioactive plant extracts which offer a unique range of applications for holistic health and wellness and also safer than synthetic ones. Therefore, objective of present review is to provide a comprehensive summary on use of various natural antioxidants to increase the stability of edible oils and the methods available for the prediction of oxidation stability. The effect of antioxidants in preventing the oxidation of oils is also discussed.