Original scientific paper

Oxidative stability of vegetable oils with added antioxidants

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet Osijek
Katica Volmut ; Prehrambeno-tehnološki fakultet Osijek
Đani Benčić ; Agronomski fakultet Sveučilišta u Zagrebu

Abstract

Lipid oxidation has been recognized as the major problem affecting edible oils, as it is the cause of important deteriorative changes in their chemical, sensory and nutritional properties. Synthetic antioxidants are less expensive than natural ones. It is generally accepted that natural antioxidants are more potent, efficient and safer than synthetic antioxidants. The oxidative stability of different vegetable oil blends, with or without added synthetic and natural antioxidants, was evaluated using the Rancimat test conditions. Blends of sunflower oil (50%) and other oil varieties (50%) were researched: soybean, corn, rapeseed and grape seed. 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 and StabilEnhance®OSR (0.3%). The oxidation was induced and measured using Rancimat method (sample 3.0 g, temperature 120 oC, airflow 9 L/h). The following results are expressed as induction period (IP) and protection factors (PF). Stability is proportional to the induction period. Natural antioxidants rosemary extract increase the stability of blends of sunflower oil and other oil (50:50) at dosage tested more efficiently than propyl gallate. The results showed the highest antioxidant activity, measured as an induction period, with rosemary extract Oxy’Less®CS (0.3%), compared to propyl gallate and StabilEnhance®OSR activity in all oil blends.

Keywords

vegetable oils; oxidative stability; natural antioxidants; propyl gallate

Hrčak ID:

163417

URI

https://hrcak.srce.hr/163417

Publication date:

16.12.2009.

Article data in other languages: croatian

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