Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
Review Article
Use of Plant Extracts in Peanut Oil to Improve Nutritional Value and Antioxidant Activity: A Review
Author(s): Peter Sarpong*
This review examines the potential of using plant extracts to improve peanut oil’s nutritional value and antioxidant properties. Peanut Oil (PO) is high in unsaturated fats and vitamin E. However, the oil can undergo oxidation, which may lead to the development of harmful compounds and loss of nutrients. The edible oils industry utilizes synthetic and natural antioxidants to improve the oxidative stability of bulk edible oils. Many efforts are being undertaken to identify a safe and effective alternative to BHA, BHT and TBHQ. Plant extracts (e.g., phenolics, flavonoids, carotenoids) from canola meal, rosemary, sage, thyme and sumac, possess antioxidant and anti-inflammatory properties contributing to PO’s stability. Many plant extracts have been studied in PO, including those derived from herbs, spices, fruits and vegetables. Several studies have demonstrated that these ex.. View More»
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