Izvorni znanstveni članak
Influence of propyl gallate and rosemary extract on oxidative stability of blend vegetable oils
T. Moslavac
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
A. Pozderović
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Anita Pichler
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Katica Volmut
; IPK TVORNICA ULJA ČEPIN d.o.o., Čepin, Hrvatska
Sažetak
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®CS (0,1 %) and StabilEnhance®OSR (0,1 %). Blends of sunflower oil (50 %) and other oil varieties (50 %) studied were soybean, corn, rapeseed and grape seed. The oxidative stability of different vegetable oil blends, with and without added synthetic and natural antioxidants, was evaluated using the Rancimat test conditions. The result of oil oxidation was expressed as induction period (IP) on the basis of which is calculated protection factors (PF). Stability is proportional to the induction period. Natural antioxidants rosemary extract Oxy'Less®CS increase the stability of blends of sunflower oil and other oil (50:50) more efficiently than StabilEnhance®OSR and propyl gallate. The results showed the highest antioxidant activity, measured as an induction period and protection factors, has rosemary extract Oxy'Less®CS in all blend oils. Synthetic antioxidant propyl gallate efficiently increase of oxidative stability of blend oils than StabilEnhance®OSR.
Ključne riječi
vegetable oils; oxidative stability; propyl gallate; rosemary extract
Hrčak ID:
59550
URI
Datum izdavanja:
16.7.2010.
Posjeta: 3.418 *