Investigating The Antioxidant Potential Of Brinjal Peel Extract On Edible Oil

1425 Rimsha Maqbool1, Bilal Haider2, Rabia Hussain3, Aqsa Javaid4, Rabia Kanwal5, Dr Muhammad Abrar6, Arish Hayat7, Qaiser Ali Sultan8 . https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) ISSN Online: 3007-1941 ISSN Print: 3007-1933 Investigating The Antioxidant Potential Of Brinjal Peel Extract On Edible Oil Article Details A B S T R A C T Keywords: Rimsha Maqbool University Of Agriculture Faisalabad, Department Of Food Science And Technology rimshamaqbo[email protected]m Bilal Haider University Of Agriculture Faisalabad, Department Food Science And Technology, bilalmicrosoft12[email protected]m Rabia Hussain Government College University Faisalabad, Department Food Science and Technology rabiahussain01[email protected]m Aqsa Javaid University Institute of Food Sciences and Technology, The University of Lahore, Lahore, Pakistan Email: [email protected] Rabia Kanwal Post-Harvest research Centre, Ayub Agriculture Research Institute, Jhang road, Faisalabad Email: rabia0[email protected]m Dr Muhammad Abrar Ayub Agricultural Research Institute Faisalabad, Post-Harvest Research Centre AARI Faisalabad Email: mabrar[email protected] Arish Hayat Department Of Food Science And Technology, Bzu, Multan [email protected]om Qaiser Ali Sultan Pakistan Standards and Quality Control Authority, Peshawar, KPK, Pakistan ORCID 0000-0001-6479-176X [email protected]u.pk [email protected] Oxidation of lipids is a major problem of fats and oils in terms of economy and health. The proximate composition of Brinjal peel powder was as follows: moisture 92.17%, ash 7.86%, fat 2.47%, fiber 35.3%, protein 13.3%, and NFE 41.22%. DPPH and TPC were used to assess the antioxidant capacity of eggplant peel extract. The DPPH and TPC of eggplant peel extract were respectively (95.35% inhibition) and (87.55mg GAE/100g). Physicochemical analysis of eggplant peel extract was done which have findings for free fatty acids (0.85%), iodine value (142.42g 12/100 g), peroxide value (4.72meqO2/kg oil), saponification value (188.89 mg KOH/g of oil), specific gravity (0.910g/cm³) and fatty acid profile C18:2 linoleic acid (70.01%). Different concentrations of extract up to 700 ppm, 1400 ppm, 2100 ppm, 2800ppm, 3500ppm, and 200 ppm, synthetic antioxidant were added to edible oil to prepare the oil blends. After 0th, 15th, 30th, 45th, and 60th day of storage period, physicochemical analysis for free fatty acids, iodine value, peroxide value, saponification value, specific gravity and antioxidant potential (DPPH, TPC) were performed. For free fatty acids after 60 days of storage, T0 exhibited the highest value (0.96%), while T5 had the lowest value (0.66%) and synthetic antioxidant had (0.77%). The iodine value indicated that To had the greatest mean value (107.50 g [2/100g), whereas Ts had the lowest mean value (97.64 g 12/100g). To exhibited the greatest rise in peroxide value (46.2 meq O2/kg), whereas T5 showed the least (6.85 meq O2/kg) and T6 had (13.89). To had the greatest saponification value (171 mg KOH/g), whereas T5 had the lowest value (166 mg KOH/g). To, (0.925) had the highest specific gravity rise. According to the fatty acid profile, saturated fatty acids increased while unsaturated fatty acids decreased after storage. T5, scored highest in the sensory evaluation. The obtained data were statistically analyzed to find the level of significance under the 2-way factorial and CRD design. According to the results of this study, eggplant peel extract might be utilized as an alternative to a synthetic antioxidant to stop lipid oxidation in fat. https://msra.online/index.php/Journal/about https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1426 INTRODUCTION: Natural antioxidants that are mainly plant based show great potential for oxidative stability and also have beneficial effects on human health (Shahidi et al., 2010). Essential oils are utilized successfully as food preservatives due to their antibacterial and antioxidant properties. Essential oils have been used to preserve several types of food, including meat, dairy products, salad dressing, mayonnaise, bread, and baked goods. Some studies have shown that synthetic antioxidants can cause toxicity. Antioxidant capacity of fruit extracts mainly depends on the phenolic compounds which exist in them. Food processing industries produce thousands of tons of peel, pomace and pulps on annual basis, which are important source of bioactive components (Chattop Srivastava adhyay et al., 2020). The majority of waste materials produced by the food processing industries well as from home hold knobbiness contain pools and trimmings of fruits and vegetables which can be used as nutraceuticals( Xiao et al., 2017). Lipid peroxidation is the major cause of deterioration of oil. It affects the quality and also comes undesired changes. These changes lower the chance of acceptance by the consumers so the industries suffer from great loss. Exposure to light, heat, chain reaction and radiations produce free radicals that cause the autoxidation of polyunsaturated lipids (Habib et al., 2004). The phenomena of free radicals production by lipid oxidation is a part of our everyday life. The human digestive system can tackle only small amount of these radicals, once these peroxides are absorbed in the body they cannot be removed and give rise to various diseases (Trombino et al., 2021). Stability of fats and oil is the most important factor that must be kept in mind while handling of fats and oils. Their stability can either be increased by using synthetic antioxidants However, it's been realized that synthetic antioxidants can be hazardous to health which may cause enlargement of liver, hormonal imbalance and can cause cancer. Therefore, scientists are more focused on using natural antioxidants. Many parts of plants like peels, leaves, fruits, seeds and oils contain natural antioxidants like tannins, coumarone, anthocyanins, flavonoids, shanthones and lignin (Fadda et al., 2022). The most preferred way to use natural antioxidants is from natural sources, other methods can be more expensive and may not be applied easily or they may need some special processing condition. It must be kept in mind that how difficult and expensive it is to remove enough oxygen from the food product that will not cause any oxidation process. Phenolics consist of a wide group of highly concentrated antioxidants, concerned with total antioxidant activity. The presence of Phenolics in plants depends upon various aspects nudging from source, method of processing, storage conditions and cultivar (Echegaray et al., 2022). Antioxidants can be employed to prevent oxidation of protein and fat. They prevent the activity of free radicals in oil. Antioxidant capacity of natural sit oxidants that ate de planted chemical structure, arrangement and moreover, some functional foods can also be prepared by locorporatigue. Some scientists have discovered that food was so can be applied to extend the oxidative stability of vegetable oil or some of products. Bo, food items that are more easily oxidized can be protected by incorporating suntrap antioxidants. It has been reported that potato post extract can hood as nature antioxidant to protect vegetable oil from rancidity (Toppino et al., 2016). Eggplant (Solanum melongena L.), also known as aubergine in Europe and Brinjal in South Asia, is a significant vegetable crop cultivated in various countries across the subtropics, tropics, and Mediterranean regions. Its cultivars exhibit a wide diversity of fruit shapes, sizes, and colors. The high fiber contents and a low carbohydrate content observed in these vegetables also make its consumption useful in managing Diabetes mellitus (Taher et al., 2017). From nutritional point of view, eggplant has a very low energy value with low GI and is bland among the healthiest vegetable for its rich nutritional value including insoluble dietary fiber, vitamins, minerals and bioactive compounds (Sultana et al., 2012). The bioactive properties of eggplant are mostly associated with high content in phenolic compounds, flavonoids and anthocyanins. Both anthocyanins and phenolic acids and have multiple properties beneficial for human health (Braga et al., 2016). Furthermore, phenolic acids of eggplant are highly present in the both peel and the pulp (Jung et al., 2011). Eggplant cultivars with dark purple skin receive considerably more attention for being much richer in anthocyanins, with much higher concentrations as compared to grapes https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1427 (Ansari and Singh et al., 2014). The polyphenolics found in eggplant peels, particularly the anthocyanins, have a high level of antioxidant activity, which suggests that eggplant peels could be a natural, potent, and safe source of antioxidants. The limited use of anthocyanins in edible products was caused by their hydrophilic nature, which made them insoluble in the lipid phase; additionally, their high susceptibility to oxidative degradation loss of antioxidant activity at high temperatures and impartment of taste, odour, and colour (Horincar et al., 2019). Since numerous years, the extraction of oil from oil bearing plant material (oil seed) has been an important to industry. There are distinct sources of oil production that usage as for food, primal material in chemical products as well as lubricant. First thing that under concern is that the extraction of maximum oil from oleaginous material pursued to purification or refining of extracted raw oil. The storage condition of harvested material and pretreatment conditions are important in order to attain high quality of the oils. During the process of extraction of oil from oil seed significantly adopted by the most effective extraction method to optimize maximum oil as well as sustainment good quality of the oil (Condurache et al., 2019). The techniques for extraction of oil has developed from simple manual pressing to sophisticated continuous processing technique in the modern days. The amelioration was required to enhance oil yield, valuable residues after extraction of oil and its quality amended. One of the crucial processing steps for the purification, identification or isolation of valuable compound from plant-based material is that "extraction" (Batabyal et al., 2017). Major problem for oil industry is lipid oxidation because in the process of processing and storage edible oil becomes more prone to photo oxidation and autoxidation. In autoxidation peroxide is the main product that produce objectionable flavor in products (Javani‐Seraji et al., 2023). Atherosclerosis, cancer, inflammation, accelerated ageing, and cardiovascular disease are just a few of the degenerative disorders that are brought on by the harmful free radical molecules that are created during lipid oxidation (Muhammad Awais et al., 2018). Antioxidants can be used to reduce these free radicals' detrimental effects. These antioxidants have a beneficial effect on human health by preventing cellular deterioration, which in turn reduces oxidative stress (Choe et al., 2010). In the food industry, synthetic antioxidants are frequently employed to prevent oxidative rancidity, which degrades nutritional value and quality attributes while also producing rancid flavor in food. When artificial antioxidants such butylated hydroxyl toluene (BHT) andbutylated hydroxyl anisole (BHA) react with the peroxide molecules found in food, they can cause carcinogenesis and damage to DNA, which can have detrimental effects on health. Because of this, using sources of low-cost, naturally occurring antioxidants, like agricultural byproducts as sources of bioactive chemicals, is a feasible strategy (Jung Eunju et al., 2011). The use of naturally occurring fruit wastes to enhance human health has received more attention (Nwanna et al., 2019). A significant quantity of waste is generated during the manufacturing of several food products, including wines, plant-based oils, jams, jellies, and nectars. These waste products are an excellent source of carotenoid colors, polyphenols, phenolic acids, vitamin E, and vitamin C (ascorbic acid), and they are also rich in bioactive chemicals. Fruit waste materials such as husk, peels, and seeds are abundant in polyphenols (N.P et al., 2019). Particularly compared to other eggplant parts (pulp, leaf, stem, and calyx), eggplant peel contains the highest anthocyanin and polyphenol content and the strongest antioxidant activity (Gonzalez et al., 2011). The polyphenolics found in eggplant peels, particularly the anthocyanins, have a high level of antioxidant activity, which suggests that eggplant peels could be a natural, potent, and safe source of antioxidants. The limited use of anthocyanins in edible products was caused by their hydrophilic nature, which made them insoluble in the lipid phase; additionally, their high susceptibility to oxidative degradation loss of antioxidant activity at high temperatures and impartment of color, odor, and taste. As a natural source of antioxidants, this study aims to show the antioxidant potential of aborigine peel extract and evaluate its effect on sunflower oil stability throughout a range of storage times. The antioxidant activity of Eggplant peel extract was also examined in this work using the total phenolic compound (TPC) and DPPH radical scavenging method (Kehili et al., 2018). https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1428 METHODOLOGY Preparation of Sample To get rid of the debris, dust, and foreign objects stuck to the surface, the eggplants cleaned. The peels will be clean and then dried at 55 °C in a hot air oven. Using a tiny laboratory grinding machine the dried material was ground into a fine powder. The powder was refined further by passing it through sieves with a mesh size of 80. Following processing, the powder then put in sealed plastic jars to be examined further at room temperature. Proximate Analysis of Eggplant Peel Powder Proximate analysis of Eggplant peel powder includes moisture, ash, fat, protein, fiber and carbohydrates will be performed. Moisture The moisture analysis was performed such as first of all about 10g of the sample was weighted and put in the moisture dish then place the sample in the hot air oven and heat it at the temperature of about 130 °C in the hot air oven for 1 to 2 hour. Then the sample was cooled at the room temperature and then weight the remaining sample. Then the weight of the sample before and after heating in the hot air oven was calculate to determine the moisture content. The reduction in the weight denotes the content of moisture. The content of moisture also shows the storability of powder. If moisture content is high then insect bacteria and mold can attract towards the seed and spoil them on storage. Moisture content in the sample was calculated by the given formula: Moisture (%) = Weight of original moisture of sample (g) - Weight of dried sample (g) x100 Weight of the original sample (g) Ash First of all 10g of the sample was taken in the dry clean crucible and weight the sample. When the sample was incinerated then the moisture comes out and the organic material such as protein, oil and starch burn and ash was left behind. The sample was placed in the muffle furnace at the temperature of about 585°C overnight. Then the remaining material was cooled at room temperature by placing it at room temperature The ash (residue) was consist of inorganic minerals that was non-combustible. The content of ash was calculated as a % of initial weight of the sample. The ash content indicates the overall content of minerals present in the sample. The content of ash was also consider as quality parameter such as it can affect the color of the product either high or low ash content require for the product. The content of ash in eggplant peel powder was calculated by the following formula: Ash (%) = Ash sample weight (g) x 100 Weight of the sample (g) Crude Protein The sample of eggplant peel powder or ground sample was taken approximately (0.15g to 0.2g) and weight the sample and place the sample into CAN (combustible nitrogen analyzer) protein analyzer. This process was fully automated process and this was begin by placing the sample into a hot oven where the sample was fully burned at the temperature of about (952°C). Then content of nitrogen gas comes out was measured and the mathematical formula was applied to determine the protein content in the sample. Low protein content indicate that it is use to make tender and crispy products like cakes and snacks etc. High content of protein shows that it is essential to make such foods that have chewy texture. The content of protein was determine as the percent of the sample weight. The low content of protein was desirable to make chewy texture, snack and cake like products as well as if the protein content was high the it was require to maintain maximum stability of the product. https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1429 Nitrogen (%) = Titer of 0.IN H₂SO4, used x 0.0014 x 250 x 100 Weight of the sample x Volume of sample Protein (%) = % N x 6.25 Crude Fat Fat content in eggplant peel was determined by means of the method suggested in AOAC (2017). First of all 10g sample of eggplant peel powder was dried in the hot air oven. Then properly weigh the solvent extraction thimble (filter paper). Then place the sample into filter paper and again weight the thimble with the sample. After that dry the Soxhlet extraction flask and extraction of Crude Fat was perform by using hexane condensing 5 to 6 drops per second in Soxhlet extraction unit. Hence, 4 to 5 washing was done and for each washing 30 to 40 minutes was required and after extraction the hexane was evaporated in extraction flask in a rotatory evaporator and hot bath. When no odor was retain then dry the flask at 100 °C for 30 minutes in the hot air oven. The flask was cooled in the desiccator and weight properly. Then the weight of the Crude Fat of eggplant peel powder was determine by the following formula: Crude Fat (%) = Weight of hexane extract/ residue x 100 Sample weight Crude Fiber First of all 5g of dry peel powder was taken in the round bottom flask. Then pour 100ml of 1.25% H2SO4 into a round bottom flask and boil it at the Soxhlet unit for approximately 30 minutes. Then filter it with the linen cloth to collect the residue. Then these residues were put in the round bottom flask. Then pour approximately 100ml of 1.25 % NaOH into the round bottom flask. Then weigh the crucible on the weighing balance then again dried the residue in hot air oven and calculate the weight of the sample. Then again charring of the sample was performed and the sample was placed in the muffle furnace for the purpose of ashing at the temperature of about 550°C. After ashing the sample was weighing again and the percentage of fiber was estimated through the following formula: Crude fiber (%) = Residue weight -Weight after ashing x 100 Weight of the sample (g) Nitrogen Free Extract NFE of eggplant peel powder was estimated by using the methodology suggested in AOAC (2017). The NFE of eggplant peel powder was calculate by the following formula: Carbohydrates (%) = 100-[Moisture (%) + Ash (%) + Protein (%) + Fat (%)] Extraction of Eggplant peel Sample Preparation After drying, peel was ground into a fine powder, it was pass through 80 mesh sieves for further refining and kept at room temperature in an airtight container. Oil was extracted by using Soxhlet apparatus. After extraction, it will be filtered through filter paper to remove coarse particles. Firstly, constructed thimble with 15g sample. Then put them in the round bottom flask of the Soxhlet apparatus, add 250-300ml of nhexane. In the extraction chamber of the Soxhlet apparatus, 3-4 thimbles containing 15g of sample each were put. When the heat source was turned on, the solvent began to boil or vaporize. These vapours were condensed into droplets when they come into contact with the cold-water circulation assembly. These drops landed on the sample, dissolving the oil. The cycle was repeated until all of the oil from the sample was removed. The solvent with oil was collected after 7-8 washings. The solvent was evaporating to obtain oil. https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1430 Physicochemical Analysis of Eggplant peel extract Saponification value First of all, diluted sample of the eggplant peel extract is subjected to filter paper and allowed to separate the scum, moisture as well as other trace elements present. After they have been confirmed to be dry to the bone they are graded based on a number 2.0 g of oil sample was accurately taken and transfered quantitatively into a 250ml Erlenmeyer flask. After this the 25ml of alcoholic potassium hydroxide (KOH) solution was slowly pipettted into the sample and the mixture well shaken. The above mixture was added in water bath and was refluxed for about 30 minutes while being occasionally shaken. Then, 2-3 drops of phenolphthalein indicator were also used. This sample was then titrated with 0.1N hydrochloric acid (HCl) up to a point that the pink colour disappeared and this took approximately one hour upon boiling. The saponification value of eggplant peel extract was calculated by the given formula: Saponification value (mg/g) = 56.1(B-S) x N of HCL Weight of sample Free fatty acids The A 10 ml sample of eggplant peel extract was placed in a conical flask, and 25 ml of 95% ethanol was added. The mixture was stirred well until the oil was fully dissolved in the ethanol. Next, 2-3 drops of phenolphthalein were added, and the mixture was shaken forcefully. The mixture was then titrated with 0.1N NaOH, with continuous stirring, until a pink color was attained. The free fatty acid (FFA) value of eggplant peel extract was intended by the following formula: FFA (%) = Alkali used (ml) x N x 28.2+ Weight of sample (g) Peroxide value First, 5 ml of eggplant peel extract was placed into a 250 ml conical flask. Then, 30 ml of an acetic acidchloroform solvent mixture (3:2) was mixed and stirred for about one minute until dissolved. Subsequently, ranging from 0 to 5 ml of standard KI solution was pipetted using Mohr pipette. The mixture was left to stand in a cool, dark place. Afterward, the sample solution was titrated with 0.1N sodium thiosulfate (Na2SO3), continuously stirring until the mixture turned yellow. Finally, a starch solution was employed as an indicator, with continuous shaking until the blue color disappeared. The peroxide value (PV) was determined using the following formula: PV (meq/kg) = (B-S) x N x 1000 × 100 Weight of oil (g) Specific Gravity To begin with, the pycnometer was saturated with acetone and evacuated to remove air then it was dried. Next, the pycnometer was weighed filled with the sample oil without any air bubble when removing the cap at the side arm. It was then taken out, the stopper was put on as tight as possible and the pycnometer immersed in a water bath for 30 minutes. Gently, any resent oil which may have leaked from the capillary opening was removed with the help of a tissue. Next, to check how clean the pycnometer was, the cap of the side arm was opened and the pycnometer was taken out of the water bath. The cap was then, removed from side arm; this was followed by the weighing of the sample at a temperature of 30 °C. The specific gravity of the eggplant peel extract was calculated using the following formula: Specific gravity = Oil sample weigh (g) = C-A Weight of the water (g) B-A Iodine value Initially, 5 ml of the extracted solution from the eggplant peel was pipetted into an Erlenmeyer flask. Subsequently, 25 ml of (CCl4) solution was added, and the mixture was stirred. Following this, Wij’s solution was introduced, and the mixture was stirred vigorously once more. The solution was left to settle https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1431 for about 30 minutes in a well –indicate ted area where there was no direct contact with light. Distillation was carried out using a 10% potassium iodide solution, and 2 ml of the distilled solution was utilized. The volume of the solution in the flask was completed to the mark by distilled water and the contents of the flask were titrated against 0. Fatty acid profile by GC-FID The fatty acids composition of the raw peel extract of eggplant was done using chromatography with methods similar to what was explained by Ketenoglu (2020). To start with, separation of the oil and water layers was followed by transesterification of the oil to obtain the FAME. Vortexed 100 µl of eggplant peel extract with 5 ml of heptane and approximately 250 µl of sodium methoxide was added to it. The vortexing continued until three distinct layers formed: First of all, it is the top layer formed by the methyl esters, the second layer with impurities, and the third layer with the foam. The upper layer was the methyl esters; about 10μL was taken with a micro-syringe and placed into a vial for GC. Trans-esterification was done using boron trifluoride methanol complex (concentration 20% (w/w) BF3 in methanol). For this process, 20 mg of the oil sample and 1 g/L of pentadecanoic acid (C15:10 µl of concentrated HCl (0. 007 mol, 0. 007 g, ~0 ml of 4 N HCl) was added to approximate 0. 005 g of CH3OH (0. 017 mol) in a 30 ml screw-cap test tube. The mixture was dried under nitrogen (N2) and then re yellow dissolved in 6 ml of 0. 5M methanolic NaOH solution. Once the tube is sealed, it was placed in the heating block at 80 °C and stirred for 30 mins. After that, the mixture was cooled down to room temperature and further 6 mL of BF3-methanol complex has been added followed by the stirring at 80°C for 15 minutes. The sample was then cooled and 10 ml of water and 10 ml heptane were added, vortex for 1-2 min and prepared in aliquots for GC-FID analysis. GCFID analysis was performed on the Shimadzu GC-17 with the FID and a DB WEX 30M 0. 25 mM column prepared at the central HI-TECH Laboratory. The temperature program adopted in the separation of methyl esters of fatty acids was: starting temperature of 140°C held for 5 minutes and a further 30 minutes at 240°C with a rate of 4°C per minute. Injector and detector temperatures were 250±2°C and 260±2°C, respectively; Nitrogen (N2) was used as carrier gas at 30±0. 5 ml/min. Fatty acid concentrations were expressed as percentage via transesterification and analysis on both the oil samples. DPPH assay The antioxidant activity of the extracts was appraised using the 2,2 -diphenyl1-picrylhydrazyl (DPPH) free radical scavenging technique. Performing the assay requires 1 ml of methanol solution containing 0.1 mM DPPH and 3 ml of the sample and these were to be mixed vigorously. Such dark micro cuvettes were next incubated for 30 minutes (in the dark) to measure absorbance at wavelength 517nm. Therefore, 3 mL of ethanol for the ethanol sample. BHT is a butylated hydroxytoluene standard oxidant at an equivalent dose for the treatment of the control group. Total phenolic content Dissolve gallic acid 25mg to 25ml of distilled water to prepare a gallic acid stock solution. Prepare succession solutions with the ability to conduct up to 450 µg/ml dimensions-wise from the stock solution. The total phenolic content (TPC) test was done by transferring 125 µl of the sample to a test tube and gently mixing it with 500 µl of distilled water. Next, 6 minutes allowed for the addition of the Folin-Ciocalteu reagent, which was 125 µl. Following this, 1.25 ml of 7% sodium carbonate solution was added to the solution. The volume was then tuned to 3 ml with water, and the reaction was let to run for 90 mins. Absorbance readings of both the standard as well as the sample were made with the use of a UV-visible spectrophotometer at a wavelength of 760 nm. https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1432 P-Anisidine value term “p-aninsidine value” probably stands for the “p-Anisidine value”, which is a quantitive indicator that is utilized in the food industry and is most commonly associated with fats and oils. The Permalink Anisidine value (AV) measures the degree of unsaturation as well as the extent of oxidation products, particularly aldehydes which are associated with rancidity and objectionable flavours. Make sure that the oil or fat sample dissolves in isooctane to create a clear solution. Normally, a 1% (w/v) solution is obtained by weighing 1 gm of the sample and dissolving it in 100 ml of isooctane. Transfer 5 milliliters of the isooctane to a test tube or cuvette that has been appropriately cleaned. Record the absorbance of this solution at wavelength of 350 nm using a spectrophotometer. This serves as the blank (A blank). Transfer 5 milliliters of the sample solution into another test tube or cuvette. Finally, you need to add 1 milliliter of the pAnisidine reagent on top of the sample solution. Stir the solution gently and let it stand for approximately 10 minutes at room temperature. Dilute the resulting solution to a final volume of 1 ml and use a spectrophotometer to read the absorbance at 350 nm. Addition of Eggplant peel extract in sunflower oil Different amounts of Brinjal peel extract will be added to 100 milliliters of vegetable oil to act as a natural antioxidant. In accordance with the treatment plan, 100 ml of sunflower oil will be supplemented with Brinjal (eggplant) peel extract. The identical conditions will also apply to a control sample of sunflower oil T0 that does not include antioxidants. The oil samples from each treatment will be taken out every 15 days to assess the antioxidant activity of the Brinjal (Eggplant) peel extract. 200 ppm of synthetic antioxidant BHT will be employed in the T6 therapy. Table 1: Treatment plan for application of Brinjal (Eggplant) peel extract in sunflower oil Treatment Vegetable oil (ml) Eggplant peel extract (ppm) Synthetic Antioxidant BHT(ppm) T0 100 --- --- T1 100 700 --- T2 100 1400 --- T3 100 2100 --- T4 100 2800 --- T5 100 3500 --- T6 100 200 Analysis of Sunflower oil during Storage Study The prepared samples were stored at 25°C for investigation of quality characteristics and anti-oxidative stability at intervals of 0, 15, 30, 45, and 60 days. Physicochemical analysis of sunflower oil Saponification value The sample was taken and then all the impurities like moisture scum and trace elements was removed with the help of filter paper. It was confirmed that oil sample was fully dry then weight 2.0g of oil sample. The sample of oil was taken into the Erlenmeyer flask of 250ml. Then oil sample was completely mixed with the (KOH) solution. The alcoholic potassium hydroxide (KOH) content that was used to determine the saponification value was about 25ml and it was pipette slowly into the oil blend sample. Then this sample was reflux in water bath for about 30 minutes. Sample was shake vigorously followed by addition of about 2-3 drops of Phenolphthalein indicator. Than it is treated with the 0.5N of HCL until the pink color changes to the clear solution this clarity was achieved within one hour of boiling. Blank determination was also https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1433 measured along with sample determination. Free fatty acids The level of free fatty acids in the oil blend was determined on the basis of the standard procedure described in Wellington and Neuza (2021). A sample of about 10ml oil blend was added in a conical flask then 25ml ethanol was poured in and it was swirled until the oil sample was homogenous in ethanol. Then 2-3 drops of phenolphthalein indicator was added followed by vigorous shaking and 0. The mixture was then titrated using IN NaOH while stirring until the pink color persisted. FFA value of oil blend was calculated by the following formula: FFA (%) = Alkali used (ml) x N x 28.2+ Weight of sample (g) Peroxide value Oil blend peroxide value was calculated according to the standard method suggested in Amna et al. (2022). First of all 5ml of oil blend sample was taken into a 250ml of conical flask. Subsequently the precipitation was dissolved with 30ml of acetic acid-chloroform (3:2) solvent mixture by whirling for about 1 minute. Subsequently, 0-5ml of standard (KI) solution was pipette using mohr slanting pipette. This mixture was allowed to stand in a cool and dark area. After that, dilute the sample solution with a quotient of 0. Sodium thiosulphate solution in Na2SO3. Continuously stir the solution until the yellow color of the mixture was appeared. Subsequently, the solution of starch was used as an indicator, vigorously shaking require until the turned blue color vanished. The peroxide value was calculated by the following formula: PV (meq/kg) = (B-S) x N x 1000 × 100 Weight of oil (g) Specific Gravity First of all, take some time to make sure that the pycnometer is as dry as possible. Then it was filled with the oil sample in such a manner that it did not get in contact with the air bubbles once the side arm cap is removed. The stopper was injected and the pycnometer was positioned into the water bath for 30 minutes then carefully the remaining oil was wiped off that came out from the opening of the capillary. The bulb of the pycnometer was clean and devoid of moisture and the side arm was unscrewed to remove it from the water bath. The cap was take off from the side arm and immediately weigh the sample accurately, it was ensured that temperature should be 30 °C at the time of Specific gravity of eggplant peel extractl was computed by the following formula: Specific gravity = Weight of oil sample (g) = C-A Water weight (g) B-A Iodine value 5ml of sample was pipette into the Erlenmeyer flask, then 25ml of carbon tetrachloride (CCL) solution as well as continuously stirred the sample before Wij,s solution was added. The content of all the sections should be evenly distributed. Then the solution was allowed to stand for about 30mints in a location devoid of light. This distillation was achieved by adding 2ml of distilled solution that contained 10% of potassium iodide solution. Then the flask contents were titrating against 0.1N of sodium thionphate and starch solution was applied as an indicator in this phenomenon. A bank reading was also conducted in such a manner and the given formula was applied to calculate. Iodine value = (B-S) x N x 12.69 Weight of the sample https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1440 analyzed in sunflower oil samples at regular intervals. Table 4.9 shows the results of statistical analysis of variance regarding iodine number of all allocated oil samples at 0, 15, 30, 45, 60 days of storage. The outcomes revealed that iodine value of oil decreased with the increment of storing phase. On the other hand iodine value increase with the increase in eggplant peel extract in sunflower oil. Lowest iodine value on the 0th day was recorded for T0 (111.37I2g/100g) as it contain no antioxidant and T6 having synthetic antioxidant had iodine value (121.40 I2g/100g) and the iodine values observed in T1, T2, T3, T4 and T5 were 112.37 I2g/100g, 114.86 I2g/100g, 116.39 I2g/100g,118.39 I2g/100g and 120.40 I2g/100g respectively showing a continuous increase from T2 to T5 with the more and more addition of natural antioxidants. The results of the study are also in accordance with the findings of the Javani‐Seraji et al. (2023) who studied the influences of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils. Table 7: Table of means of Iodine value (gI2/100g of oil) of sunflower oil samples treated with eggplant peel extract Treatment Storage Mean 0 15 30 45 60 T0 111.37±0.70 90.30±1.37 86.29±1.31 81.27±0.24 75.25±1.15 88.89g T1 112.37±1.71 92.31±1.41 85.28±2.30 82.27±1.25 79.26±0.21 90.29f T2 114.86±2.74 94.31±0.44 89.30±1.36 84.28±0.28 81.27±1.24 92.80e T3 116.39±3.77 97.32±1.48 91.30±1.39 87.29±1.33 80.27±2.22 94.51d T4 118.39±2.80 106.35±2.62 102.34±1.56 96.32±2.47 93.31±1.42 103.34b T5 120.40±1.83 115.38±1.78 105.35±3.60 101.34±1.54 98.33±3.50 108.16a T6 121.40±1.84 100.33±1.53 95.32±1.45 90.30±1.37 85.28±1.30 98.52c Mean 116.88a 99.47b 93.59c 89.01d 84.71e Peroxide value The peroxide value is an analysis used in evaluating oxidative rancidity since it involves determining the amount of primary oxidation products of the oils including peroxide and hydro peroxide in the initial stage of oil and fat oxidation. This value is defined from the amount of reactive oxygen in milli equivalents of free iodine per kilogram of fat. Peroxide value is also useful in determining off flavoring, deterioration, and toxin formation in the oils. Hydro peroxides by themselves may have no odor or taste but are not stable and break down into other compounds like aldehydes, which have an extremely foul odor and taste. In oils and fats, for example, the peroxide value is often employed to assess the magnitude of these undesirable reactions. The interaction between treatment and days was significant (p < 0.05), suggesting that the rate of peroxide value increase varied with different treatments. Oils with Higher concentrations of Brinjal peel extract (T5) existed the lowest peroxide values throughout the storage period, demonstrating the extract's effectiveness in inhibiting lipid peroxidation then the synthetic antioxidants (T6) 200ppm. These results are in agreement with the findings of Xu X et al. (2021) which showed that synthetic phenolic antioxidants: metabolism, hazards and mechanism of action. Phenolic content have inhibitory effect towards increasing peroxides value. Increase in peroxides value lower the stability. Antioxidant remains effective only for specific time and after that time they start to lose their activity. So natural https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1441 antioxidants should be used to prevent the activity loss so that oxidation may be reduced in sunflower oil and other oil containing product Their study similarly observed that higher concentrations of natural antioxidants effectively slowed the increase in peroxide values, highlighting the potential of using natural sources like Brinjal peel extract to enhance the oxidative stability of edible oil. Table 8: Table of means of Peroxide value (meq/kg oil) of sunflower oil samples treated with eggplant peel extract Treatment Storage Mean 0 15 30 45 60 T0 1.06±0.02 4.06±0.36 16.16±1.32 28.32±1.61 46.42±3.67 19.20a T1 1.05±0.03 2.82±0.22 7.97±0.63 15.97±1.27 31.97±2.54 11.95b T2 1.04±0.09 1.95±0.03 4.55±0.36 9.85±0.76 13.15±1.05 6.10d T3 1.03±0.08 1.79±0.04 3.16±0.08 4.94±0.39 8.34±0.66 3.85e T4 1.02±0.02 1.12±0.09 2.93±0.05 4.75±0.40 6.93±0.55 3.26f T5 1.01±0.04 1.06±0.08 2.85±0.23 4.25±0.36 6.85±0.54 3.20f T6 1.08±0.03 2.44±0.04 10.49±0.88 11.94±0.95 13.89±0.21 7.96c Mean 1.04e 2.25d 6.94c 11.35b 18.19a Saponification value Saponification value is the important variable that play significant role to provide information regarding stability of the oil. Saponification value indicates the presence of free fatty acids in the oil. Results further revealed that storage days also have highly significant impact on the saponification values of the sunflower oil. Combined effect of treatment and storage days had significant impact on the saponification values of the sunflower oil. Results of the study showed that there is significant impact among the mean values of all treatments. At 0th day, T0 showed the highest saponification value (175mg KOH/g) as it contains no antioxidant and T6 having synthetic antioxidant showed saponification value (171 mg KOH/g) and saponification values observed inT1, T2, T3, T4 and T5 were 170 mg KOH/g, 169 mg KOH/g, 168 mg KOH/g, 167 mg KOH/g, and 166mgKOH/g respectively showing a continuous decrease from T1 to T5 with the addition of natural antioxidants. However, storage study showed higher value at 60th day for T0 (191mg KOH/g) and T5 showed the lowest saponification value 186 mg KOH/g. Results further elaborated that with the increase in Brinjal peel extract percentage in the sunflower oil, saponification values decreased. On the other hand, with the increase in storage days, saponification values of the sunflower oil also increased. The results of the study harmonized with Ali et al. (2015) who investigated the effect of Eucalyptus citriodora extract on stability vegetable oil blends. The saponification value increased in storage time of 100 days of both stabilized and non-stabilized oils. The results were also compared with the findings of the Kehili et al. (2018) who investigated the oxidative stability of the sunflower and olive oils after supplementation with tomato peels. https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1442 Table 9: Table of means of Saponification value (mg KOH/g) of sunflower oil samples treated with eggplant peel extract Treatment Storage Mean 0 15 30 45 60 T0 175±1.75 187±2.33 189±2.45 190±2.50 192±2.60 186a T1 190±1.86 175±1.75 180±1.00 185±1.25 190±1.86 180bc T2 169±2.45 174±2.70 179±2.95 184±2.20 189±2.38 179bcd T3 168±2.40 173±2.65 178±2.90 183±2.30 184±2.40 178bcd T4 167±1.35 172±1.60 177±1.85 182±1.34 186±1.35 177cd T5 166±1.33 171±1.87 176±1.80 181±1.05 187±1.33 176d T6 171±1.55 176±1.30 181±1.05 186±1.80 191±2.05 181b Mean 189.00a 184.43b 180.00c 175.43d 169.43e Specific gravity Specific gravity is the important variable that play decisive role to provide information regarding stability of the oil. Results further revealed that storage days also has non-significant impact on the specific gravity of the sunflower oil. Combined effect of treatment and storage days also revealed the non-significant impact on the specific gravity values of the sunflower oil. Results of the study showed that there is no significant impact among the mean values of all treatments. Results further elaborated that with the increase in pea pod extract percentage in the sunflower oil, specific gravity values increased. On the other hand, with the increase in storage days, specific gravity of the sunflower oil also increased. Lowest specific gravity on the 0th day was recorded for T0 (0.911) and highest specific gravity on 0th day was recorded for T5 (0.918) while T1 (0.914), T2 (0.914), T3 (0.913), T4 (0.912) and T6 (0.916) showed specific gravity value respectively. At 60th day the highest value of specific gravity was seen at T5 (0.932) and lowest value was of T0 (0.923). The results of the study also match with the findings of the Kehili et al. (2018) who investigated the oxidative stability of the sunflower and olive oils after supplementation with tomato peels. Table 10: Table of means of Specific gravity (g/cm3) of sunflower oil samples treated with eggplant peel extract Treatment Storage Mean 0 15 30 45 60 T0 0.911±0.03 0.914±0.04 0.917±0.09 0.920±0.04 0.923±0.02 0.917 T1 0.914±0..06 0.918±0.08 0.921±0.03 0.924±0.08 0.927±0.03 0.920 T2 0.914±0.01 0.917±0.02 0.920±0.04 0.923±0.09 0.926±0.04 0.920 T3 0.913±0.05 0.916±0.05 0.919±0.01 0.922±0.07 0.925±0.06 0.919 T4 0.912±0.04 0.915±0.09 0.918±0.08 0.921±0.02 0.924±0.05 0.918 https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1443 T5 0.918±0.06 0.927±0.09 0.922±0.06 0.928±0.02 0.932±0.07 0.927 T6 0.916±0.02 0.921±0.04 0.922±0.03 0.919±0.02 0.922±0.04 0.918 Mean 0.91 0.92 0.92 0.92 0.93 Table 11: Table of means of pAnsidine value of sunflower oil samples treated with eggplant peel extract Treatment Storage Mean 0 15 30 45 60 T0 3.11±0.18 3.78±0.10 3.99±0.17 4.78±0.14 4.96±0.15 4.12a T1 3.09±0.17 3.54±0.13 3.96±0.16 4.54±0.19 4.78±0.20 3.98b T2 3.07±0.15 3.48±0.01 3.83±0.3 4.43±0.5 4.65±0.9 3.89bc T3 3.06±0.16 3.39±0.5 3.69±0.4 4.23±0.7 4.44±0.08 3.76c T4 3.05±0.19 3.20±0.3 3.44±0.1 4.13±0.3 4.30±0.17 3.62d T5 3.03±0.4 3.05±0.7 3.23±0.5 4.03±0.9 4.20±0.6 3.51f T6 3.10±0.11 3.22±0.15 3.54±0.19 4.18±0.12 4.23±0.14 3.65ed Mean 3.07c 3.38e 3.67d 4.33b 4.51a DPPH Assay DPPH test is done to assess the anti-oxidant potential of any extract. It contains proton that act as free radical which have specific absorption property and when it interacts with other free radical scavenger it lowers down. DPPH free radical has hydrogen atom that make it a scavenger. DPPH has nitrogen radicals (not highly reactive) and transient peroxide radicals (basically involve in oxidation reaction). DPPH free radical scavenging assay was used to check the antioxidant potential of Brinjal peel extract. Antioxidant potential of Brinjal peel extract increased as its concentration increases. The interaction between treatment and storage time are significant. T5 that had 3500ppm of Brinjal peel extract showed the high antioxidant potential throughout the storage time of 60 days. Results further elaborated that with the increase in eggplant peel extract percentage in sunflower oil, antioxidant activity increased. On the other hand with the increase in storage days, antioxidant activity of sunflower oil decreased. The results showed similarity with Nour et al. (2018) who studied tomato peel extract in refined sunflower, rapeseed and corn oil and storage study showed increasing trend in scavenging behavior of different oils. The reason for impact of antioxidants on DPPH radical scavenging is that they have hydrogen-donating ability and DPPH is a stable free radical and accepts an electron or hydrogen radical to become a stable molecule Shabbir et al. (2015). https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1444 Table 12: Table of means of DPPH Assay (%) of sunflower oil samples treated with eggplant peel extract Treatment Storage Mean 0 15 30 45 60 T0 47.13±2.67 43.93±3.42 39.71±3.21 39.10±2.98 37.19±3.73 41.82f T1 53.83±2.78 50.63±2.65 46.41±2.41 43.67±3.45 40.93±3.31 46.73e T2 55.70±2.56 52.50±2.78 48.28±3.21 45.54±2.34 42.8±3.83 49.20d T3 59.33±2.45 58.22±2.76 56.55±2.14 55.78±2.89 53.84±3.46 57.00c T4 64.54±2.64 63.44±2.33 61.55±2.32 60.55±2.55 68.13±3.11 62.33b T5 66.81±2.77 65.17±2.12 65.59±2.99 65.79±2.66 70.64±2.78 65.80a T6 60.78±2.11 59.93±2.75 59.55±2.09 59.14±2.12 58.78±2.90 59.93b Mean 58.30a 56.38b 55.20c 52.46d 53.40d Total phenolic content Total phenolic content (TPC) is another essential factor that defines antioxidant activity and quality of the fats and oils. Flavonoids, a group of chemicals obtained from plants, are highly valued for their antioxidant capacity, a component particularly relevant to preventing the spoilage of oils. This protection is essential to help preserve oils and fats from rancidity and keep them stable and healthy for use later. The determination of TPC is a great help in understanding the functional attributes and nutritional values of edible oils that helps in checking and improving the quality. In this chapter, the author provides greater insight into TPC for fats and oils, its determination methods and consequences on stability and health effects and advances in application of TPC in the food science and nutrition. The days factor was also highly significant (p < 0.01), showing a decrease in total phenolic content over time. The interaction between treatment and days was significant (p < 0.05), suggesting that the rate of decrease in total phenolic content varied with different treatments. Oils with higher concentrations of Brinjal peel extract (T5) maintained higher levels of total phenolic content Throughout the storage period, demonstrating the extract's effectiveness in preserving the phenolic compounds and enhancing the oil's antioxidant capacity then the synthetic antioxidants (T6) 200ppm. Table 13: Table of means of Total phenolic content (mg/g) of sunflower oil samples treated with eggplant peel extract Treatment Storage Mean 0 15 30 45 60 T0 102.78±5.23 97.83±4.27 92.57±3.67 86.79±3.86 85.52±4.87 93.10g T1 110.72±4.34 107.83±6.42 101.50±5.98 101.08±4.87 99.24±5.44 104.07f T2 113.96±6.45 104.56±5.87 104.56±5.87 103.88±4.67 101.50±5.46 105.69e https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1445 T3 115.86±3.53 106.47±4.54 103.37±2.88 103.21±2.09 101.47±3.86 106.07d T4 116.68±4.64 109.45±2.87 105.78±1.75 103.76±4.77 102.09±3.88 107.55c T5 119.58±5.34 118.15±6.65 116.50±6.65 113.14±5.57 110.23±6.54 115.52a T6 117.98±4.38 118.39±7.67 112.44±6.56 110.94±6.90 110.07±6.67 113.96b Means 113.73a 107.01b 104.36c 103.16d 101.83e Fatty acid profile by GC-FID Fatty acids (FAS) and other volatile compounds are often investigated using a chromatography (Gc) and a flame ionization detector. Dietary value of oil is largely impacted by the FAS composition in it. The fatty acid concentration of plant is highly influenced by a variety of elements, such as plant species, growth location, maturation stage, and environmental conditions. FAS are split into two groups based on the satutration level saturated and unsaturated. The two primary subgroups of unsaturated fatty acids (UFAs) are monounsaturated and polyunsaturated. Monounsaturated fatty acids only have one double bond, in contrast to polyunsaturated fatty acids, which have several double bonds. The three most common UFAs are linoleic, oleic, and linolenic acids. Fatty acids in vegetable oils typically include one carboxyl group and an even number of carbon atoms. between 16 and 18. To determine the fatty acid content of the oils under investigation, the quantity of saturated and UFAs is used. Oil becomes increasingly oxidation-prong as its degree of unsaturation rises. The results of the fatty acids profile showed that while UFAs like maristoleic acid, Cis-10 and Cis-9oleic acid decreased during storage, saturated fatty acids (SFAs) like, methyl pentadecanoic acid, methyl palmitate, and methyl stearate increase. The fatty acid composition of edible oil was considerably changed by Brinjal (eggplant) peel extract. The control sample TO. showed the greatest increase in saturated fatty acids, followed by T1, T2, T3, T4, T5 and T6. Likewise, TO. showed the greatest drop in unsaturated fatty acids, followed by T1, T2, T3, T4, T5 and T6. These results demonstrated that larger quantities of Brinjal (eggplant) peel extract in oil prevent the modification of fatty acid composition. According to their findings, unsaturated fatty acids decreased while saturated fatty acids rise during storage. The alterations in fatty acid content during storage were stopped by an extract concentration of 1000 ppm or greater. Fatty acid profile of T0 Fatty acids Concentration% Solvent (Methanol) 1.5 Methyl myristate (C14:0) 0.42 Methyl palmitate (C16:0) 18.14 Methyl palmitoleate (C16:1) 5.92 Methyl stearate (C18:0) 6.57 Cis-oleic acid (18:1) 16.34 Cis-linoleic acid (18:2) 50.36 Cis-linolenic acid (18:3) 0.75 https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1446 Fatty acid profile of T1 Fatty acids Concentration% Solvent (Methanol) 0.9 Methyl myristate (C14:0) 0.40 Methyl palmitate (C16:0) 16.43 Methyl palmitoleate (C16:1) 3.92 Methyl stearate (C18:0) 4.56 Cis-oleic acid (18:1) 14.71 Cis-linoleic acid (18:2) 58.25 Cis-linolenic acid (18:3) 0.80 Fatty acid profile of T2 Fatty acids Concentration% Solvent (Methanol) 0.6 Methyl myristate (C14:0) 0.38 Methyl palmitate (C16:0) 16.14 Methyl palmitoleate (C16:1) 3.56 Methyl stearate (C18:0) 3.99 Cis-oleic acid (18:1) 15.39 Cis-linoleic acid (18:2) 59.09 Cis-linolenic acid (18:3) 0.48 Fatty acid profile of T3 Fatty acids Concentration% Solvent (Methanol) 1.2 Methyl myristate (C14:0) 0.36 Methyl palmitate (C16:0) 15.55 Methyl palmitoleate (C16:1) 2.98 Methyl stearate (C18:0) 3.23 Cis-oleic acid (18:1) 16.76 Cis-linoleic acid (18:2) 59.53 Cis-linolenic acid (18:3) 0.39 Fatty acid profile of T4 Fatty acids Concentration% Solvent (Methanol) 0.4 Methyl myristate (C14:0) 0.37 Methyl palmitate (C16:0) 14.33 https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1447 Methyl palmitoleate (C16:1) 1.86 Methyl stearate (C18:0) 5.75 Cis-oleic acid (18:1) 16.98 Cis-linoleic acid (18:2) 59.94 Cis-linolenic acid (18:3) 0.37 Fatty acid profile of T5 Fatty acids Concentration% Solvent (Methanol) 0.3 Methyl myristate (C14:0) 0.36 Methyl palmitate (C16:0) 14.67 Methyl palmitoleate (C16:1) 1.98 Methyl stearate (C18:0) 6.07 Cis-oleic acid (18:1) 33.16 Cis-linoleic acid (18:2) 61.72 Cis-linolenic acid (18:3) 0.30 Fatty acid profile of T6 Fatty acids Concentration% Solvent (Methanol) 0.2 Methyl myristate (C14:0) 0.38 Methyl palmitate (C16:0) 15.67 Methyl palmitoleate (C16:1) 2.89 Methyl stearate (C18:0) 5.87 Cis-oleic acid (18:1) 23.10 Cis-linoleic acid (18:2) 51.11 Cis-linolenic acid (18:3) 0.78 Color The most important sensory characteristic of the food product is color. It has an immediate impact on the choice of consumers to purchase food since it conveys information about its quality, flavor, and freshness. The average of all the treatments showed that natural extract was superior to synthetic antioxidants in terms of enhancing product color Figure 4.1 illustrates the maximum score obtained by T5: (3500 ppm) during the sensory assessment of color. T0, T1, T2, T3, T4 and T6 had mean values of 4.52, 5.43, 5.74, 6.77, 6.77 and 6.22, respectively. Papoutsi et al. (2013) tested the various characteristics of French fries cooked in oil supplemented with capsicum seed extract, which corroborated those conclusions. The results of this investigation demonstrated that fries cooked in oil that had been treated with capsicum seed extract had a satisfactory color during sensory evaluation. https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1448 Fig.1Effects of treatments on color of French Fries Aroma T5 (3500ppm) concentration show the high aroma stability then T0, T1, T2, T3, T4 and T6 which have synthetic antioxidant. Oils with higher concentrations of Brinjal peel extract (T5) exhibited the least decline in aroma quality, maintaining better aroma stability throughout the storage period. This demonstrates the extract's effectiveness in preserving the sensory quality of the oil. These findings are consistent with the study Gutierrez et al. (2011), which demonstrated that natural antioxidants from plant extracts could significantly enhance the aroma stability in food products. Their research observed that higher concentrations of natural antioxidants resulted in less aroma degradation overtime, similar to our results, highlighting the potential of using natural sources like Brinjal peel extract to maintain the sensory quality and shelf life of edible oils. 6.23 6 5.33 6.12 6.37 5.67 5.14 0 1 2 3 4 5 6 7 T0 T1 T2 T3 T4 T5 T6 color means 6.96 6.33 6.43 5.78 7.12 7 5.22 0 1 2 3 4 5 6 7 8 T0 T1 T2 T3 T4 T5 T6 Aroma mean https://msra.online/index.php/Journal/about Volume 3, Issue 4 (2025) 1449 Fig. 2Effect of treatment on Aroma of French Fries Taste To find out customer demand sense of taste is a powerful tool. In the mouth, the taste is ensured by several factors such as the texture of food, the temperature of food, flavor of food and smell of food. Food can either be sweet, salty, sour, or bitter that will assess by taste buds. Fig. 3Effects of treatments on taste of French Fries Overall Acceptability Oils with higher concentrations of Brinjal peel extract (T5) exhibited the least decline in overall acceptability, maintaining better sensory quality throughout the storage period. This demonstrates the extract's effectiveness in preserving the overall acceptability of the oil. Their study observed that higher concentrations of natural antioxidants resulted in better sensory quality and stability over time, similar to our results, highlighting the potential of using natural sources like Brinjal peel extract to enhance the sensory attributes and shelf life of edible oils. Fig. 4Treatment effect on overall acceptability of French fries 5.89 6.44 5.22 6.11 7.11 5.73 5 0 1 2 3 4 5 6 7 8 1234567 Taste 5.77 6.67 5.98 6.98 6.98 7.65 6.46 0.00 1.00 2.00 3.00 4.00 5.00 6.00 7.00 8.00 9.00 T0 T1 T2 T3 T4 T5 T6 Treatments Overall Acceptability