Enhancing oxidative stability of sunflower oil by supplementation with prickled broom (Pterospartum tridentatum) ethanolic extract

This study aimed to evaluate the effect of ethanolic extract ofPterospartum tridentatumflowers in the stability of sunflower oil. The extract was characterized regarding to its antioxidant activity by the 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) scavenging method (EC50= 76.3 +/- 2.6 mu g/mL) and total phenolic content (200 +/- 8 mg GAE/g). Extracts were added at 500 mg/L (E1) and 1,000 mg/L (E2), and after 30 days of storage at room temperature, E2 oil showed improved quality parameters, with a reduction of 22.4%, 17.2%, and 45.6% in the values of acidity, peroxide, andp-anisidine, respectively. The extract also increased oil stability at 180 degrees C. After 27 hr, the acidity (0.216 +/- 0.016 mg KOH/g) and the total oxidation value (TOTOX) (69.30 +/- 0.26) values of E2 oil were significantly lower than the control. These results showed thatP. tridentatumeffectively improved the shelf-life and thermal stability of sunflower oil, being a promising source of antioxidants for edible oils processing. Practical Application Pterospartum tridentatumethanolic extracts increased stability of sunflower oil during storage at room temperature and at 180 degrees C. Oil stability increased with extract concentration, being highest for 1,000 mg/L. Therefore,P. tridentatummay be a promising source of antioxidants for edible oils processing.