Stabilisation of Some Vegetable Oils by Sugarcane Leaf Extract at Ambient Temperature

Sugarcane Leaf Extract and Vegetable Oil

Abstract

The present study was aimed to assess the antioxidant activity of ethanolic sugarcane leaf extract
for the stabilisation of sunflower, (SFO), soybean and (SBO) canola oils (CO) at ambient temperature.
SFO, SBO and CO were added with 600 ppm sugarcane leaf extract, filled in transparent PET bottles,
stored at ambient temperature for 180 days, sampled at 0, 60, 120 and 180 days for the assessment of
oxidative stability. Total phenolic content in sugarcane leaf extract (SLE) was 724.3 (mg GAE/100g).
2,2,diphenyl- 2 picrylhydrazyl free radical scavenging activity of SLE was 76% as compared to 88% in
butylated hydroxyl toluene. C18:1 and C18:2 in fresh, 6 months stored controls and SLE supplemented
SFO were 46.12%, 42.59%, 44.91% and 47.15%, 40.29, 43.13%, respectively. C18:2 and C18:3 in fresh
and 180 days stored control and SLE supplemented SBO were 51.19%, 45.61%, 48.97% and 6.19%, 3.37%
and 5.67%, respectively. Similar trend was also recorded in canola oil. Induction period of supplemented
vegetable oil was higher than the un-supplemented samples (P<0.05). Viscosity and specific gravity of
supplemented vegetable oils were not different from non-supplemented samples. Sensory characteristics
of SLE supplemented vegetable oils were not different from the control. Sugarcane leaf extract can be
used for the long term preservation of SFO, SBO and CO at ambient temperature.