Stabilized oil and methods of making the same
Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.
1 . A stabilized oil comprising:
an edible oil; and
an antioxidant composition,
wherein the antioxidant composition comprises:
α-lipoic acid;
at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, myricetin, and nepodin; and
no more than 1600 ppm of phospholipid based on a total amount of the stabilized oil, wherein the stabilized oil has an α-lipoic acid concentration of from about 100 ppm to about 2,000 ppm.
2 . The stabilized oil of claim 1 , wherein the edible oil comprises a soybean oil, a palm oil, a canola oil, a corn oil, an olive oil, a peanut oil, a sunflower oil, a sesame oil, a safflower oil, a marine oil, or mixtures thereof.
3 . The stabilized oil of claim 2 , wherein the edible oil comprises a polyunsaturated fat selected from the group consisting of ALA, EPA, and DHA.
4 . The stabilized oil of claim 1 , wherein the stabilized oil has an α-lipoic acid concentration of from about 200 ppm to about 1,000 ppm.
5 . The stabilized oil of claim 1 , comprising from about 200 ppm to about 1,000 ppm 1,2,4-benzentriol.
6 . The stabilized oil of claim 1 , comprising about 1,000 ppm α-lipoic acid and about 1,000 ppm carnosic acid.
7 . The stabilized oil of claim 1 , comprising from about 200 ppm to about 500 ppm dihydromyricetin.
8 . The stabilized oil of claim 1 , comprising from about 200 ppm to about 1,000 ppm dihydrorobinetin.
9 . The stabilized oil of claim 1 , comprising from about 200 ppm to about 500 ppm epigallocatechin.
10 . The stabilized oil of claim 1 , comprising from about 200 ppm to about 1,000 ppm gallic acid.
11 . The stabilized oil of claim 1 , comprising from about 200 ppm to about 500 ppm myricetin.
12 . The stabilized oil of claim 1 , comprising from about 200 ppm to about 500 ppm nepodin.
13 . A method for preparing a stabilized oil, the method comprising:
providing an edible oil; and
adding an antioxidant composition to the edible oil to provide a stabilized oil, the antioxidant composition comprising:
α-lipoic acid;
at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, myricetin, and nepodin; and
no more than 1600 ppm of phospholipid based on a total amount of the stabilized oil, wherein the stabilized oil has an α-lipoic acid concentration of from about 100 ppm to about 2,000 ppm.
14 . The method of claim 13 , wherein the edible oil comprises a soybean oil, a palm oil, a canola oil, a corn oil, an olive oil, a peanut oil, a sunflower oil, a sesame oil, a safflower oil, a marine oil, or mixtures thereof.
15 . The method of claim 13 , wherein the edible oil comprises a polyunsaturated fat selected from the group consisting of ALA, EPA, and DHA.
16 . The method of claim 13 , wherein the stabilized oil has an α-lipoic acid concentration from about 200 ppm to about 1,000 ppm.
17 . The method of claim 13 , wherein the stabilized oil has a 1,2,4-benzenetriol concentration of from about 200 ppm to about 1,000 ppm.
18 . The method of claim 13 , wherein the stabilized oil has an α-lipoic acid concentration of about 1,000 ppm and a carnosic acid concentration of about 1,000 ppm.
19 . The method of claim 13 , comprising from about 200 ppm to about 500 ppm dihydromyricetin.
20 . The method of claim 13 , comprising from about 200 ppm to about 1,000 ppm dihydrorobinetin.
21 . The method of claim 13 , wherein the stabilized oil has an epigallocatechin concentration of from about 200 ppm to about 500 ppm.
22 . The method of claim 13 , wherein the stabilized oil has a gallic acid concentration of from about 200 ppm to about 1,000 ppm.
23 . The method of claim 13 , wherein the stabilized oil has a myricetin concentration of from about 200 ppm to about 500 ppm.
24 . The method of claim 13 , wherein the stabilized oil has from about 200 ppm to about 500 ppm nepodin.
25 . The method of claim 13 , wherein the stabilized oil has an Oxidative Stability Index at 110° C. of at least 30 hours.
26 . A stabilized oil comprising:
an edible oil; and
an antioxidant composition,
wherein the antioxidant composition comprises:
α-lipoic acid;
at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, myricetin, and nepodin; and
no more than 1600 ppm of phospholipid based on a total amount of the stabilized oil, wherein the stabilized oil has an α-lipoic acid concentration of from about 100 ppm to about 2,000 ppm, and
wherein the stabilized oil has at least a synergistic amount of the at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, myricetin, and nepodin.
27 . The stabilized oil of claim 1 , wherein the phospholipid comprises one or more of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, and wherein the phospholipid is included in the stabilized oil at a concentration of 400 ppm to 1500 ppm.
28 . The method of claim 13 , wherein the phospholipid comprises one or more of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, and wherein the phospholipid is included in the stabilized oil at a concentration of 400 ppm to 1500 ppm.
29 . The stabilized oil of claim 26 , wherein the phospholipid comprises one or more of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, and wherein the phospholipid is included in the stabilized oil at a concentration of 400 ppm to 1500 ppm.