Antioxidant effect of dandelion root extract on rapeseed oil

The ethanol extract was obtained from dandelion (Taraxacum mongolicum) roots and analyzed using high performance liquid chromatography, which contained a variety of antioxidant active substances such as chlorogenic acid, caffeic acid, flavonoids, and taraxacum sterol. To determine the antioxidant effect of dandelion root extract on edible oil, the extract was added to rapeseed oil with different mass fractions, and the Schaal oven accelerated oxidation method was used. The peroxide value (POV), acid value (AV), and thiobarbituric acid (TBA) value were used as indexes. With the commonly used commercial edible oil antioxidants butyl hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT), and vitamin E oil (VE) as controls, a comparative test of the antioxidant effect of rapeseed oil was carried out. The results showed that the amount of dandelion root extract in rapeseed oil had a significant dose-effect relationship with the antioxidant effect (P < 0.05). Upon addition of the same mass fraction (0.02%), the extract’s inhibitory ability on the increase of POV in rapeseed oil was stronger than that of BHA and VE (P < 0.05), and slightly weaker than that of BHT (P > 0.05). The inhibition of TBA was stronger than that of BHT and VE (P < 0.05), and slightly weaker than that of BHA (P > 0.05). In addition, the inhibition of AV was slightly stronger than all three (P > 0.05). Conclusion: Dandelion root extract has a good antioxidant effect on rapeseed oil and has potential to become a green and natural new food antioxidant.