Authors : M.N. Ogbuagu and C. Nedolisa
Abstract: The abilities of Onion and Garlic extracts to inhibit lipid oxidation (Rancidity) have been investigated. The extracts were separately with each of Crude Soyabean and Corn Oil samples in the ratio of 7:3; Oil extract and left to stand in open containers for 10 weeks. Pure samples (without the extracts) of the oils were used as controls. The Free Fatty Acid (FFA) and the Peroxide Values (PV) of both the pure and mixed oil samples were determined bi-weekly. The FFA and PV of the pure samples of the oils increased as time progressed showing marked deterioration (rancidity) of the oils while the FFA and PV of the oil/extract samples decreased showing marked inhibition of lipid deterioration (rancidity) within the period of the experiment.
M.N. Ogbuagu and C. Nedolisa, 2010. The Effect of Onion and Garlic Extracts on the Rancidity of Soyabean and Corn Oils. Journal of Food Technology, 8: 86-88.