Investigation of electrical properties of eco-friendly vegetable oil blended with bioactive compound.

Oxidative stability of prototypical groundnut oil (GO) and mustard oil (MO) blended with a significant characteristic addition of antioxidants, α-tocopherol (α-T) and TBHQ (tert-butyl hydroquinone), at different concentrations was analysed. α-T (natural) and TBHQ (synthetic) antioxidants at a different concentrations from 0 to 20 mg/L were blended with GO and MO to prepare 18 samples. Compositional analysis of groundnut oil and mustard oil was carried out using gas chromatography and mass spectra (GCMS).