Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil

Nowadays, by proving the harmful effects of synthetic antioxidants on human health, food scientists are seeking natural compounds to replace synthetic antioxidants. In this study antioxidant properties of Bene (Pistacia atlantica) oil in stabilizing crude soybean oil were investigated. Treatments were prepared by blending different ratios of Bene oil with soybean oil (1, 3, and 5%w/w) and synthetic antioxidants of TBHQ (100 ppm) and BHT (200 ppm) along with the antioxidant free soybean oil were used as a control to monitor stability at accelerated oxidation conditions (70 °C). At different time intervals (2 to 12 days), peroxide value, acid value and thiobarbituric acid of samples were evaluated. Fatty acid profile of Bene oil was analyzed using gas chromatography and its total phenolic content and antioxidant properties were measured using Folin-Ciocalteu and DPPH methods, respectively.  Results showed that the predominant fatty acid in Bene oil was oleic acid (% 56.53) and Free Radical scavenging activity and total phenol content were 64.7 ± 2.6 % and 87.3 ± 4.5 μg/mg, respectively. Accelerated oxidation test showed that antioxidant properties of 5% Bene oil containing samples were comparable with BHT samples. Generally, the results of this study showed the ability of Bene oil in retarding the oxidation of crude soybean oil.