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Allah Wadhaya
Ayoub Rashid ch
Sajed Ali
Sadia Bashir
Maqsood Ahmad
Syed Ali Raza
Naveed Iqbal
Muhammad Farhan
Amina Kanwal
Fatima Kabir


Fagonia indica, antioxidant, oxidative stability, sunflower oil, accelerated storage, FTIR analysis


The oxidative deterioration of vegetable oils is a leading cause to impart various diseases in consumers. The synthetic antioxidants used to stabilize the fats and oils are proved to be toxic for human consumption. Alternatively, medicinal plants provide a significant deal of vital metabolites to encounter food oriented oxidative damages to human body and edible oils. In current study different organic solvents of variable polarity were used to optimize the extraction from Fagonia indica (F. indica) and to evaluate its impact on 1,1-Diphenyl-2-picryl hydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), total phenolic contents (TPC) and total flavonoid contents (TFC). The methanolic extract yielded comparative high extract amount of 24.18±0.36%, TPC 184.17±3.28 mg/g GAE, TFC 102.04±1.02 mg/g RE, DPPH scavenging 94.84±0.28% and FRAP value of 303.55±5.05 TE mM/mL. Being the most potent, methanolic extract was blended with refined, bleached and deodorized sunflower oil in various concentrations. The stabilized sunflower oil samples were stored at 65 ± 2 °C in electric oven for six days and their free fatty acid value, peroxide value, iodine value, ρ-anisidine value, conjugated dienes and trienes were determined after regular interval of 24 hours. The FTIR analysis provided noticeable bands of intensities related to oxidation of sunflower oil to evaluate the extent of deterioration. The values of rancidity parameters were compared with blank and butylated hydroxyanisole blended sunflower oil samples. The methanolic extract of F. indica at 600 mg/kg of oil substantially delayed the oxidative deterioration of sunflower oil during six days heating protocol.  F. indica may be presented as a vital source of novel antioxidant system to enhance the shelf life, oxidative stability and bio-functionality of vegetable oils making it safe for human consumption and health improvement.

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