Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil (original) (raw)
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The Antioxidant Effect of Rosemary on the Oxidation Stability of Refıned Sunflower Oil
Europan journal of science and technology, 2023
In this study, the essential oil chemical compounds of rosemary (Rosmarinus officinalis L.) and its antioxidant activity on the oxidation stability of refined sunflower oil (RSO) were investigated by the Rancimat method. The plant material was obtained from Afyonkarahisar Medicinal and Aromatic Plants Center/Turkey. Based on the GC/FID-MS analysis result, 1,8-Cineole (15.18%), Camphor (11.39%), Borneol (11.39%), Germacrene D (11.12%), Carvacrol (11.05%), α-Pinene (6.01%) and p-Cimene (3.07%) were identified as the major constituents of rosemary essential oil. The total antioxidant activity of rosemary essential oil was determined using the DPPH method. The EC50 value was measured as 3.35 mg mL-1. While the induction time of RSO is 1.57 hours on average,the induction time of RSO with 1 g of 100 g-1 rosemary added was 1.68 hours on average, and the induction time of RSO with 5 g of 100 g-1 rosemary added was 1.79 hours on average. According to the results, rosemary, as an economic medicinal and aromatic plant, significantly increased the oxidation stability of RSO. Therefore, rosemary can be recommended as a natural antioxidant to extend the shelf life of edible fixed oils.
Rosemary (Rosmarinus officinalis) oil: composition and functionality of the cold-pressed extract
Journal of Food Measurement and Characterization, 2018
The aim of this work was to investigate cold-pressed rosemary oil (RO) for its lipid classes, subclasses, fatty acid composition , tocochromanols and total phenolics amount. Antiradical activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH •) and galvinoxyl radicals, antioxidant activity, as measured by the Rancimat test, as well as antimicrobial activity against food-borne bacteria, and dermatophytic fungi of RO were evaluated. In RO, the amount of neutral lipids was highest (ca. 86%), followed by phospholipids (0.92%) and glycolipids (0.88%). The percentages of monounsaturated, polyunsaturated, and saturated fatty acids were 41.7, 42.3, and 15.8%, respectively. Linoleic acid (41.7%) and oleic acid (41.2%) were the major fatty acids while linolenic acid accounted for 1.3% of total fatty acids. The following tocochromanols were detected: α-, β-, γ-and δ-tocopherols, which accounted for 291, 22, 1145, and 41 mg/100 g oil, respectively, as well as α-, β-, γ-and δ-tocotrienols, which accounted for 18, 12, 29, and 158 mg/100 g oil, respectively. RO also contained high levels of phenolic compounds (7.2 mg GAE/g). After 60 min of reaction with free radicals, 67% of DPPH • and 55% of galvinoxyl radicals were quenched by RO. Rancimat test showed that blending RO with sunflower oil increased the induction period (IP) for blends. The IP of the RO: sunflower oil blend (1:9, v/v) was 390 min, and RO: sunflower oil blend (2:8, v/v) was longer (540 min). RO exhibited high antimicrobial potential against food-borne pathogenic bacteria (E. coli, S. enteritidis, and L. monocytogenes) and high antifungal potential against dermatophyte fungi (T. mentagrophytes, and T. rubrum). RO had unique high level of γ-tocopherol, which is a scavenger of reactive nitrogen species making it a promising material in the food, cosmetic and pharmaceutical applications.
Meat Sci, 2008
The effect of a 2% dietary administration to pigs of oxidized linseed oil (targeted level of 150 mEq. O 2 /kg oil after heating at 50°C and exposure to air for 3-4 days following addition of 10 ppm CuSO 4), either or not in combination with antioxidants, on the oxidative stability of raw and cooked pork during illuminated chill storage was assessed. The antioxidant treatments were: 40 ppm a-tocopheryl acetate, 40 ppm rosemary extract, 40 ppm rosemary extract + 2 ppm gallic acid, and 40 ppm a-tocopheryl acetate + 40 ppm rosemary extract. A total of 20 ppm of a-tocopheryl acetate (ATA) was added to all diets in order to meet the physiological requirement of the animals. The antioxidant treatments did not exert any effect on colour and protein oxidation. Lipid oxidation was only decreased by dietary ATA when comparing the ATA supplemented groups combined versus a control treatment group for raw but not for cooked meat. This was due to a higher content of a-tocopherol in the meat and subcutaneous fat. The lipid oxidation results suggested a lack of antioxidant effect for the rosemary extract. No evidence for a synergistic effect of the antioxidant combinations was observed.
Meat Science, 2008
The effect of a 2% dietary administration to pigs of oxidized linseed oil (targeted level of 150 mEq. O 2 /kg oil after heating at 50°C and exposure to air for 3-4 days following addition of 10 ppm CuSO 4 ), either or not in combination with antioxidants, on the oxidative stability of raw and cooked pork during illuminated chill storage was assessed. The antioxidant treatments were: 40 ppm a-tocopheryl acetate, 40 ppm rosemary extract, 40 ppm rosemary extract + 2 ppm gallic acid, and 40 ppm a-tocopheryl acetate + 40 ppm rosemary extract. A total of 20 ppm of a-tocopheryl acetate (ATA) was added to all diets in order to meet the physiological requirement of the animals. The antioxidant treatments did not exert any effect on colour and protein oxidation. Lipid oxidation was only decreased by dietary ATA when comparing the ATA supplemented groups combined versus a control treatment group for raw but not for cooked meat. This was due to a higher content of a-tocopherol in the meat and subcutaneous fat. The lipid oxidation results suggested a lack of antioxidant effect for the rosemary extract. No evidence for a synergistic effect of the antioxidant combinations was observed.
Effect of Rosemary Extract Addition on Oxidative Stability and Quality of Hemp Seed Oil
Food and Bioproducts Processing, 2020
Rosemary extract (RE) is a natural antioxidant, whose effectiveness depends on the extraction method. It can be considered an alternative for synthetic antioxidants in the food industry. The aim of this research was to evaluate the rosemary extract antioxidant efficiency, obtained by various solvents, on hemp oil quality and storage stability. The following solvents were used to extract antioxidant compounds from rosemary leaves: ethanol (RE-ETOH), methanol (RE-MEOH), acetone (RE-AC) and ethyl acetate (RE-ETH ACE). The complex evaluation of the antioxidant properties of those extracts was performed. In addition, their impact on the oxidation dynamics of hemp oil throughout the storage period was tested. Their effectiveness was compared to butylated hydroxytoluene (BHT). The highest total phenolic content (TPC) and antioxidant capacity were characterised by RE-MEOH and the lowest by RE-ETH ACE. The lowest thiobarbituric acid reactive substances (TBARS) value after 14 days of storage, however, was noted for RE-MEOH and RE-ACE (1.01 and 1.18 mol/kg respectively). The addition of rosemary extract indicates a greater antioxidant effect for some n-3 fatty acids, e.g. ␣-linoleic acid, than BHT. Rosemary extract has a positive effect in reducing the oxidation process and can provide a natural alternative to synthetic antioxidants, especially for products with a high n-3 fatty acid content.
The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary
Journal of Food Measurement and Characterization, 2018
Flavoured olive oil gained has importance in terms of its sensorial properties and oxidative stability in recent years. However, the water activity level of the flavouring agent can be important for oxidative stability. Therefore, the aim of this study was to determine the effect of the water activity of rosemary, which was used as a flavouring agent, on the oxidative stability of olive oil. For this purpose, rosemary samples were adjusted to different levels of water activity (0.17, 0.24 and 0.44) and used for the aromatization of virgin olive oils. At the end of the aromatization, the olive oil samples were exposed to an accelerated oxidation test at 60 °C for 28 days. The peroxide, p-anisidine, TOTOX (total oxidation index), free fatty acid, chlorophyll, carotenoid and specific extinction values of the samples were determined. According to the results, the oxidation of olive oils is limited by decreased water activity values in the rosemary samples. Moreover, unflavoured oils were identified as being more sensitive to oxidation when compared to flavoured oils. Additionally, storage time had important effect on all of the analysed parameters. The present research showed that the water activity of rosemary, when used as condiment, affected the oxidative stability and carotenoid content of virgin olive oil. Using rosemary with a low water activity value to flavour olive oil was more effective in terms of oxidative stability. These findings implied that the oxidation of flavoured olive oil could be decreased by decreasing the water content of the condiment used.
Advances in Biological Sciences Research, 2022
Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts
Chemical Papers
The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris L.), and oregano (Origanum vulgare L.) extracts at three different concentrations and synthetic antioxidant (BHA). The fatty acid composition of studied oils was determined by gas chromatography mass spectrometry to evaluate the content of unsaturated fatty acids that are sensitive to oxidation process. Oil samples were heated in the DSC at different heating rates (4.0, 7.5, 10.0, 12.5, and 15.0 °C min −1) and oxidation kinetic parameters (activation energy, pre-exponential factor, and oxidation rate constant) were calculated. The results showed that the oxidative stability of sunflower oil samples enriched with oregano extracts and soybean oil supplemented with thyme extracts was improved compared to samples without the addition of herbal plant extracts and the synthetic antioxidant.
Food Chemistry, 2016
The aim of this study was to improve the oxidative stability of soybean oil by using aromatic plants. Soybean oil flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) were subjected to heating for 24 h at 180 °C. The samples were analyzed every 6 h for their total polar compounds, anisidine values, oxidative stability and polyphenols content. The tocopherols content was determined and volatile compounds were also analyzed. After 24 h of heating, the incorporation of these plants using a maceration process reduced the polar compounds by 69% and 71% respectively, in ROS and THY compared to the control. Until 6 h of heating, the ROS kept the greatest oxidative stability. The use of the two extracts preserves approximately 50% of the total tocopherols content until 18 h for the rosemary and 24 h for the thyme flavored oils. Volatile compounds known for their antioxidant activity were also detected in the formulated oils. Aromatic plants added to the soybean oil improved the overall acceptability of potato crisps (p<0.05) until the fifteenth frying.
Food Science and Technology
Fried foods are hugely popular and very much a part of our modern cuisine. Guarding against oxidation is crucial, due to the absorption of oil during the frying process. This paper presents how, the degree of resistance of sunflower oil was evaluated during repeated fries of chicken wings by adding the natural antioxidant extracted from rosemary. It was compared to tocopherol and to a control sample. A preliminary test of accelerated aging demonstrated the effectiveness of rosemary extract by using the Rapidoxy technique on sunflower oil. This proved that the adequate dose of this antioxidant should be 600 ppm. Many physicochemical transformations were inflicted on the oil during its oxidation. The kinetics monitoring of this phenomenon was determined by measuring the total polar materials (TPM), free fatty acids (FFA), and the peroxide index (PI). The obtained results showed that all the parameters analysed tended to increase over time. However, the effect of the rosemary antioxidant was positive on the stability of the oil and the slowing down of its oxidation. Moreover, its efficiency was higher than tocopherol. Rosemary antioxidants could be a safer alternative to synthetic antioxidants which represent toxicological risks, such as buthylated hydroxyanisole BHA, buthylated hydroxytoluene BHT, and tert-butylhydroquinone TBHQ.