Original scientific paper

The effect of added rosemary extract and olive leaf on oxidative stability of pumpkin seed oil

Tihomir Moslavac ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Andrija Pozderović ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Anita Pichler ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Marika Drčec ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek

Abstract

This study researched the effect of added natural antioxidants rosemary extract (Oxy’Less® Clear, StabilEnhance ® OSR) and extract olive leaf, in dosage of 0.04% and 0.1%, on the oxidative stability of pumpkin seed oil and virgin pumpkin seed oil. The oxidative stability of oil, with and without added natural antioxidant, was evaluated using the Oven test conditions. The results are expressed as peroxide number value after keeping the sample for a certain period of time at temperature of 63°C, that is, within four days of the duration of the test. The result showed the highest antioxidant activity with rosemary extract Oxy’Less® Clear comparable to extract StabilEnhance® OSR and extract olive leaf in both concentrations. Tested natural antioxidants added in dosage of 0.1% protect these oils from oxidation more effectively than dosage of 0.04%. The application of rosemary extract Stabil Enhance® OSR (0.04% and 0.1%) has not proved successful in increasing the stability of pumpkin oil.

Keywords

pumpkin seed oil; oxidative stability; natural antioxidants; Oven test

Hrčak ID:

163140

URI

https://hrcak.srce.hr/163140

Publication date:

8.11.2011.

Article data in other languages: croatian

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