Antioxidant activity of tambis (Syzygium aqueum) fruit in preserving commercial canola oil / by Clark Ken L. Baldago, Jio T. Jovero, & Ken Andrei C. Lipa.

Antioxidants are additives designed to prolong the life of a lubricant by increasing the oxidative resistance of the base oil. They are also used to preserve, elevate temperature and prevent auto-oxidations of oils and fats. This study focuses on the antioxidant properties of Syzygium Aqueum or Tambis and its possible use for preserving commercial oil. Carnosic acid and carnosol are effective antioxidants for frying oils at elevated temperatures, and their antioxidant activities carry over into the fried goods. This study focuses on the antioxidant properties of Syzygium Aqueum or Tambis, a South East Asian fruit indigenous to Malaysia, Indonesia and the Indian subcontinent. It contains Betulinic Acid, a natural antioxidant, which has been found to be effective in controlling membranous nephropathy. The antioxidant of the leaves and stem bark extracts will be assessed and compared to find the optimum extract that can be utilized as a natural antioxidant. To avoid oxidation, two types of antioxidants, natural and synthetic, will be used. Antioxidants are used to preserve oils, but if not stored properly, they can lead to rancidity, which can cause unpleasant odors and less than desirable flavors. External factors such as light, temperature, time, and air can also affect these oils, leading to oxidative damage and stress. Syzygium Aqueum is a plant commonly used for folk or traditional medicine, but not widely used for medicinal purposes. The researchers looked into the effectiveness of Syzygium Aqueum extract in preserving used commercial cooking oil.

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