Original scientific paper
Influence of propyl gallate and rosemary extract on oxidative stability of blend vegetable oils
T. Moslavac
; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technologyt Osijek, Osijek, Croatia
A. Pozderović
; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technologyt Osijek, Osijek, Croatia
Anita Pichler
; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technologyt Osijek, Osijek, Croatia
Katica Volmut
; IPK TVORNICA ULJA ČEPIN d.o.o., Čepin, Croatia
Abstract
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.
Keywords
vegetable oils; oxidative stability; propyl gallate; rosemary extract
Hrčak ID:
59550
URI
Publication date:
16.7.2010.
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