The present study investigates oxidative stability using the Rancimat and the Schaal oven test of blends of various edible oils with medium chain triacylglycerols containing natural antioxidants extracted from moringa leaves and pomegranate peel. The moringa leaves and pomegranate peel extract yield was 19.8% and 44.6% respectively whereas the antioxidant activity quantified using the DPPH radical scavenging activity was 95.1% and 92.5% respectively at loading of 900 ppm of extract. The natural extracts also demonstrated efficient antimicrobial activity. The stability of blends was assessed in terms of peroxide value, and using the shall oven test and rancimat study. It was clearly demonstrated that the natural extracts retarded the rate of oxidation in the blends at ambient temperature and also at elevated temperature. In addition, the induction time for rancimat study was higher in the presence of natural extracts demonstrating enhanced shelf life of the blends. Overall, it was clearly demonstrated that natural antioxidants could substitute harmful and carcinogenic chemical antioxidants.

本研究使用 Rancimat 和 Schaal 烘箱试验研究了各种食用油与中链甘油三酯的混合物的氧化稳定性，该混合物含有从辣木叶和石榴皮中提取的天然抗氧化剂。辣木叶和石榴皮提取物的产量分别为 19.8% 和 44.6%，而使用 DPPH 自由基清除活性量化的抗氧化活性在提取物含量为 900 ppm 时分别为 95.1% 和 92.5%。天然提取物还表现出有效的抗菌活性。共混物的稳定性根据过氧化值进行评估，并使用应炉试验和兰西马特研究。清楚地表明，天然提取物在环境温度和升高的温度下延缓了混合物中的氧化速率。此外，在存在天然提取物的情况下，rancimat 研究的诱导时间更长，表明混合物的保质期更长。总的来说，它清楚地表明天然抗氧化剂可以替代有害和致癌的化学抗氧化剂。