Antioxidant potential of Golpar (Heracleum persicum) extract in stabilization of soybean oil under accelerated storage conditions

Oxidation of vegetable oils is a major challenge in the food industry, which results in huge economic losses and diminishing nutritional quality of lipid-containing food. For this purpose, the antioxidant and protective effect of hydroalcoholic extract of Golpar (Heracleum persicum) fruit plant on the stability of soybean oil was tested during accelerated storage. Extraction of Golpar plant fruit was done by maceration. The protective effect of Golpar fruit extract was added to soybean oil at three concentrations (200 ppm, 1000 ppm, 1800 ppm) to determine antioxidant activity. These three concentrations were stored with two control samples (no antioxidant oil) and an oil sample containing 200 ppm BHA synthesized antioxidants at 60 °C. Then, oil stability tests were performed by measuring the peroxide value (PV), Acid value (AV), carbonyl value (CV), phenol compounds (PC), total polar compounds (TPCs), conjugate dienes (CD) and oxidative stability index (OSI) in during the days 0, 4, 8, 12 and 16 storages was investigated. The results showed that the extract of Golpar fruit was similar in all three concentrations and had more antioxidant activity than synthetic antioxidant (BHA) in soybean oil.