W/O nano ‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

This study aimed to select the optimum source of OLP from five cultivars and to prepare a W/O nano‐emulsion of OLP. By diluting the W/O nano‐emulsion of OLP into SIO, effect of different concentrations OLP on the oxidative stability of SIO was evaluated through thermal oxidative stability and storage oxidative stability in an accelerated storage test. Results indicated that the capacity of OLP to retard the SIO oxidation depended on the incorporated concentration, which means that it is doable to adopt OLP, an abundant and cheap material, to improve the stability of edible oil with high PUFAs in the industry.
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research