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