Influence Of Uv And X-Ray Radiations On Oxidative Stability Of Soybean Oil Formulated With Neroli Oil As A Natural Antioxidant

Effects of UV and X-ray treatments on oxidative stability of soybean oil were evaluated during accelerated storage. Furthermore, antioxidant activity of neroli oil incorporated into soybean oil was compared with those of BHT and -carotene. UV and X-ray treated samples had significantly higher peroxide (105.00 and 191.99meq O-2/kg, respectively), anisidine (62.30 and 153.80 mg/kg, respectively), and Totox values (272.3 and 453.43, respectively) than non-irradiated samples (75.74meq O-2/kg, 26.50 mg/kg, and 177.98, respectively). The X-ray radiation accelerated the oxidation of soybean oil more significantly than UV radiation did. This could be due to the fact that X-ray radiation has a higher energy content. In addition, neroli oil proved its antioxidant activity in soybean oil. Nonetheless, neroli oil had a lower antioxidant activity than BHT - a chemical agent - while -carotene was neither antioxidant nor pro-oxidant. In conclusion, neroli oil can improve the oxidative stability of irradiated and non-irradiated soybean oil.