Influence of Carrier Oil Type on Oxidative Stability, Color, and Consumer Acceptance of Chili Oil

Abstract

  Carrier oil composition can influence pigment solubilization, extraction efficiency of chili bioactives, oxidative stability, and sensory perception of chili oils. This study evaluated chili oils prepared using four carrier oils such as palm oil, coconut oil, soybean oil, and olive oil and compared the color, capsaicinoids, total phenolics, antioxidant activity (DPPH), peroxide value, and consumer acceptance (9-point hedonic scale). Carrier oil significantly affected all quality parameters. Coconut oil produced the lightest chili oil but had the lowest redness (a*= 19.50) and the weakest chemical functionality (capsaicinoids 1.42 mg/mL; phenolics 107.47 mg GAE/mL; DPPH 48.95%), corresponding to the lowest overall liking (6.28). Palm oil provided the most favorable overall balance, yielding high capsaicinoids (1.85 mg/mL), strong sensory rating, and low PV (2.16 meq O₂/L). Soybean oil generated acceptable liking but exhibited the highest PV (5.82 meq O₂/L), indicating greater susceptibility to primary oxidation. Olive oil produced the highest phenolic content (186.12 mg GAE/mL) and the strongest DPPH inhibition (71.78%) but achieved lower overall liking than palm and soybean oils, suggesting a sensory mismatch for general consumers despite its superior antioxidant-related profile. PCA of sensory attributes summarized the multivariate differences among oils and supported the observed liking patterns. In conclusion, palm oil was the most robust carrier for consumer-oriented chili oil with favorable stability, whereas olive oil may be more suitable for products prioritizing antioxidant-related value.