Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. (20th August 2013)

• Record Type: Journal Article
• Authors: Chen, Xiaoqiang; Zhang, Ying; Zu, Yuangang; Yang, Lei; Lu, Qi; Wang, Wei
• Is Part Of: International journal of food science & technology. Volume 49:Number 2(2014:Feb.)
• Page Start: 385
• Page End: 391
• Publication Date: 2013-08-20
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12311
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12311-abs-0001"> <title>Summary</title> <p>The antioxidant activities of ethanol extracts of rosemary (<italic>Rosmarinus officinalis</italic> L.) (RE) were tested in natural sunflower oil stored at 60 °C by measuring their peroxide values (POV), thiobarbituric acid‐reactive substances (TBARS), free fatty acid (FFA) content and p‐anisidine value (AnV) after regular intervals compared with synthetic antioxidants. After 3 weeks of storage at 60 °C, sunflower oil containing 200 mg kg⁻¹ rosemary extracts showed lower POVs (75.7 ± 0.47 meq kg⁻¹), thiobarbituric acid‐reactive substances (TBARS)(0.161 ± 0.002 μg mL⁻¹), FFA contents (0.45 ± 0.04 mg g⁻¹) and AnV (12.4 ± 0.02) than the control sample. Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert‐butylhydroquinone (TBHQ) showed POVs (204 ± 0.68, 159 ± 0.55, 20 ± 0.49 meq kg⁻¹), thiobarbituric acid‐reactive substances (TBARS) (0.171 ± 0.002, 0.184 ± 0.002, 0.069 ± 0.001 μg mL⁻¹), FFA contents (0.34 ± 0.03, 0.46 ± 0.03, 0.2 ± 0.01 mg g⁻¹) and AnV (14.7 ± 0.03, 16.5 ± 0.04, 6.77 ± 0.01), respectively, after 3 weeks of storage at 60 °C. These results illustrate that rosemary extracts exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT).</p> </abstract>