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https://doi.org/10.5562/cca3479

The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils

Barbara Soldo orcid.org/0000-0001-7360-046X ; Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
Ivana Anđelić orcid.org/0000-0001-5615-850X ; Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
Nikolina Nikolov ; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
Danijela Skroza ; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
Vida Šimat orcid.org/0000-0001-8005-4073 ; University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
Ivica Ljubenkov orcid.org/0000-0002-8947-3255 ; Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
Ivana Generalić Mekinić orcid.org/0000-0003-1701-871X ; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia

Sažetak

The aim of this study was to investigate the effect of different herb extracts on the oxidative stability of hemp, flax, sesame and sunflower seed oils by means of Rancimat test. The dominant phenolic acids in herb extracts were detected by HPLC, while fatty acid profiles of oils, before and after oxidation, were determined by GC-FID. As expected, autoxidation increased the content of saturated fatty acids. The sesame oil showed the longest oxidative stability (3.43 h), while the shortest induction period was obtained for the flax oil. Lemon balm and oregano extracts accelerated the oxidation of hemp and flax oil, while in all other cases the addition of extracts had a positive effect on oil oxidative stability. The best results were obtained for lemon balm extract added to sesame and sunflower oil which resulted with OSI values of 1.33 and 1.48, respectively, while extremely prooxidative activity was obtained for lemon balm extract added to the hemp oil.

This work is licensed under a Creative Commons Attribution 4.0 International License.

Ključne riječi

Vegetable oils; Oxidation; Herb extracts; Rancimat; Fatty acids; GC-FID

Hrčak ID:

225365

URI

https://hrcak.srce.hr/225365

Datum izdavanja:

29.7.2019.

Posjeta: 2.185 *