(231an) Improving the Oxidative Stability of Corn Oil By Natural Antioxidants through Response Surface Methodology

Commercially available corn oil was enriched in polyphenols by adding olive leaf and lemon balm extracts, respectively. After extracting the dried and ground leaves with the assistance of homogenizer, the dried extract was partially dissolved into the corn oil to increase the quality and shell-life of the oil enriched by the substances in the plants by means of solid- liquid extraction method. A face central composite design (FCCD) through response surface methodology (RSM) was used to investigate the effects of enrichment conditions (extract content, time and mixing speed) on the responses, total phenolic content (TPC) and antioxidant activity of the enriched oil. Oxidative stability of the enriched oil was evaluated by means of Rancimat method. Peroxide value (PV), total carotenoid content (TCC) and chlorophyll quantity were also measured, respectively. The quality parameters of the enriched corn oil were compared to those of the pure oil. The last but not the least, the best natural antioxidant source to compensate for the oxidative stability of the corn oil was also determined.