Synergic Effect of Citric Acid and Peanut Skin Extract on the Oxidative Stability of Vegetable Oil

The antioxidant potentials of citric acid and peanut skin extract on the oxidative stability of vegetable oil were examined. The antioxidant potential of citric acid/peanut skin extract mixture on the oxidative stability of vegetable oils was also examined. Results showed that the citric acid had the best antioxidant potential at 0.2g/100g of vegetable oil. This was followed closely by citric acid/peanut skin extract mixture at a concentration of 0.1g citric acid and 0.1g peanut skin extract in 100g of vegetable oil. The least antioxidant potential was showed by peanut skin extract at a concentration of 0.2g/100g of vegetable oil. Results from the blend between citric acid and peanut skin extract showed there was some synergistic effect of citric acid of the peanut skin extract. Thus such a blend could be used in place of citric acid in the production process to cut down cost of production.