Antioxidant potential of black pepper extract for the stabilization of sunflower oil

Variable concentrations (500 ppm and 1000 ppm) of methanolic extract of black pepper were used for the stabilization of sunflower oil during ambient storage. Antioxidant potential of black pepper extract was evaluated by FFA (free fatty acid), PV (peroxide value) and IV (iodine value) parameters. The efficacy of the extract towards sunflower oil samples increased with increase in concentration. 500 ppm of black pepper extract added to control showed comparable values of FFA, PV and IV to that of 200 ppm of BHA or BHT added to control. However, stabilized sample of black pepper extract showed less increase in the PV and FFA values. The current study reveals that black pepper is a potent source of natural antioxidants that can be safely used to suppress peroxidation of lipids and to prevent them from getting rancid.