Anisidine Value
To determine oxidation progression, peroxide value alone is not enough. Because it shows only primary oxidation productions. p-Anisidine value is an indicator to measure lipid oxidation secondary products. This method determines the aldehydes amount principally 2-alkenals and 2, 4-alkadienals vegetable oils (Shahidi, 1997). The anisidine value of canola oils is shown in Table 2. The results showed green tea extract has acted as an effective natural antioxidant. In addition to, it was found that green tea extract liposomes had the better function than free extracts. The most important reason of this phenomenon is the controlled release of green tea extracts from liposome and protection of extract’s polyphenols against unfavorable conditions that cause to increase antioxidant properties (Lu et al., 2011). The findings displayed, the extract concentration and the increasing storage time in oven had the significant effect on anisidine test of canola oil (P≤0.05). The best antioxidant function was observed at 600 mg/L of green tea extract liposome. While the control samples had the highest anisidine value that determined a higher rate of secondary products formation of lipids oxidation.
Table 2