Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

Date Received: Mar 06, 2020

Date Published: Jun 18, 2021

DOI: https://doi.org/10.31817/vjas.2021.4.1.06

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Issue: Vol. 4 No. 1 (2021): Vietnam Journal of Agricultural Sciences

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ENGINEERING AND TECHNOLOGY

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Thao, P., Hang, T., Anh, P., & Son, V. (2021). Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils. Vietnam Journal of Agricultural Sciences, 4(1), 955–964. https://doi.org/10.31817/vjas.2021.4.1.06

Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

Phan Thi Phuong Thao (*) 1, 2 , Tran Thi Thu Hang 2 , Pham Le Nguyet Anh 3   , Vu Hong Son 1

  • Corresponding author: phanphuongthao@vnua.edu.vn
  • 1 School of Food Biotechnology, Hanoi University of Science and Technology, Hanoi 112012, Vietnam
  • 2 Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi, 131000, Vietnam
  • 3 Faculty of Science, University of Sheffield, Sheffield S10 2TN, UK

    • Keywords

    Tea seed oil, oxidative stability, oil preservation

    Abstract


    This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO),  and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.

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