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Influence of antioxidants on oxidative stability of blend vegetable oils

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet Osijek
Andrija Pozderović ; Prehrambeno-tehnološki fakultet Osijek
Anita Pichler ; Prehrambeno-tehnološki fakultet Osijek
Lidija Lenart ; Prehrambeno-tehnološki fakultet Osijek
Melita Pašić ; Prehrambeno-tehnološki fakultet Osijek

Sažetak

The edible oils with higher contents of unsaturated fatty acids, especially polyunsaturated fatty acids, are more susceptible to oxidation. The oxidative stability of different vegetable oil blends, with and without added synthetic and natural antioxidants, was evaluated using the Rancimat test conditions. Blends of sunflower oil (50%) and other oil varieties (50%) studied were rapeseed, corn, soybean and wheat germ. In this study, the antioxidant effect of propyl gallate (0,01%) in blends of sunflower oil and other oil (50:50) was compared to that of natural rosemary extract Oxy’Less®Clear (0,5%) and natural green tea extract (0,3%). The oxidation was induced and measured using Rancimat test (model 743, Metrohm). The result of oil oxidation was expressed as induction period (IP) on the basis of which is calculated protection factors (PF). Natural antioxidants green tea extract increase the oxidative stability of blends of sunflower oil and other oil (50:50) at dosage tested more efficiently than natural rosemary extract Oxy’Less®Clear and synthetic propyl gallate. The results showed the highest antioxidant activity, measured as an induction period, with green tea extract comparable to rosemary extract Oxy’Less®Clear and propyl gallate activity in all blend vegetable oils.

Ključne riječi

vegetable oils; oxidative stability; natural antioxidant; propyl gallate

Hrčak ID:

163340

URI

https://hrcak.srce.hr/163340

Datum izdavanja:

5.11.2010.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.676 *