Evaluation of antioxidant activity of Bahar narang (Citrus aurantium) extract in comparison to TBHQ in corn oil irradiated with UV rays

In this study antioxidant and antiradical activity of Bahar narang extract in corn oil irradiated with UV rays (30 min) in comparison to TBHQ were investigated. Measurement of phenolic compounds in extract showed it had a 65±1.5 mg /g phenolic compounds, thereby Bahar narang extract had a good IC50=73±2.1 µg/mg for inactivation of DPPH radicals. Antioxidant activity of Bahar narang extract in corn oil irradiated with UV rays in comparison to TBHQ indicated the UV rays induced oxidation process in corn oil samples both with and without additives. This effect was more vigorous (more peroxide, conjugated diene and anisidine value) when irradiation was carried out prior to addition of the additives. Bahar narang extract also decreased deterioration of polyunsaturated fatty acids in corn oil during oxidation. The findings show the good potential of Bahar narang extract when it is used as a natural antioxidant in food lipids.