Optimization of Palm Olein Stability during Storage Using Natural Antioxidants from Cocoa Pods Extract

Abstract

Aims: The objective of this study is an attempt to optimize palm olein stability during storage using natural antioxidants from Theobroma cacao pods. Study Design: Drying of fresh cocoa pods, extraction of natural antioxidants and its application as antioxidants to optimize oxidative stability of palm olein during storage. Place and Duration of Study: University of Dschang, Cameroon and Council for Scientific and Industrial Research-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad, India, from March 2016 to January 2017. Methodology: The plant material was extracted and its reducing power, metal ion chelating activity evaluated. The extract was added in refined palm olein. Peroxide, p-Anisidine and total oxidation (TOTOX) values were determined as response variables to evaluate the effect of storage time and extract concentration during storage of oil. Results: The outcomes showed cocoa pods extract to be efficient in metal ion chelating activity and have the ability to reduce Fe3+ to Fe2+. This extract was also found to be efficient in inhibiting peroxide formation and reducing, in the same way, the amount of secondary oxidation products. At 2000 ppm, Theobroma cacao pods extract has the ability to extend the shelf life (30 months) of palm olein during storage. Conclusion: Theobroma cacao pods can be exploited as an alternative source of synthetic antioxidants for stabilization of palm olein and other oil systems.