Synergic effect of Citric Acid and Red Onion skin extract on the Oxidative stability of Vegetable Oil

The antioxidant potentials of citric acid and onion skin extract on the oxidative stability of vegetable oil were examined. Results from the peroxide values showed that citric acid had the best antioxidative potentials at a concentration of 0.2g/100g of vegetable oil. This was followed by the antioxidative potentials of a mixture 0.1g of citric acid and 0.1g onion skin extract in 100g of vegetable oil. 0.2g of onion skin extract in 100g of vegetable oil gave the least antioxidative potential. Using a blend of onion skin extract and citric acid gave a better antioxidative potential than using onion skin extract alone. This suggests that there has been some synergistic effect of citric acid on the onion skin extract. Such a blend could be used in place of citric acid to cut down production cost.