eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-12-22 13 4 2135 2142 10.13005/bbra/2375 17224 article Akbar Shams 1 Seyed Ali Mortazavi 2 Kianosh Khosravi 3 Manochehr Bahmaei 4 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Iran. Department of Food Science and Technology, Islamic Azad University of Tehran, Tehran, Iran. To improve the storage stability, sunflower oil containing poly unsaturated fatty acids (PUFAs) was encapsulated by using ascorbylpalmitate encapsulated with nanoliposomes(APEWN). Ascorbylpalmitate was selected as the wall material because it showeda better antioxidant activity. Microcapsules were prepared and compared with common antioxidants such as BHT and TBHQ.Rancimat method was used for the initial screening of the antioxidant activity. Free fatty acids (FFA), peroxide value (PV), anisidine value and Iodine value of the samples were monitored. The Results showed microen capsulation of ascorbylpalmitate was suitable for preventing sunflower oil from oxidizing in comparison with TBHQ and BHT. https://www.biotech-asia.org/vol13no4/a-comparison-between-ascorbylpalmitateen-capsulated-with-nanoliposomeas-a-natural-antioxidant-and-conventional-antioxidants-tbhq-and-bha-in-the-oxidative-stability-of-sunflower-oil/ lipid oxidation; ascorbylpalmitate; nano- liposome; TBHQ; BHT; sunflower oil