Original scientific paper

Effect of antioxidants on the oxidative stability of vegetable oils in binary mixtures with sesame oil

Tihomir Moslavac ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Danijela Vuković ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek

Abstract

Vegetable oils with higher contents of unsaturated fatty acids, especially polyunsaturated fatty acids, are more susceptible to oxidation. In this paper, monitored the influence of synthetic antioxidants propyl gallate (0.01%) and natural antioxidant: extracts of rosemary OxyLess.CS (0.3%) and green tea extract (0.3%), on the oxidative stability of sezame oil mixtures and other types of vegetable oil (50:50). To test the stability of oxidation were used the following types of vegetable oils: sesame oil, peanut oil, walnut oil, almond oil, rapeseed oil, extra virgin olive oil. Determination of oxidative stability of oil mixtures, and the effect of antioxidants was conducted Schaal oven test. The result of oil oxidation expressed peroxide value during 4 days of the test. The addition of sesame oil in other vegetable oils tested, there was an increase in the stability of a mixture of oil degradation by oxidation. Antioxidant rosemary extract effectively protects all oil mixtures from oxidative deterioration except sesame and rapeseed oil. Application of synthetic antioxidants propyl gallate shows less efficiency protection of these mixtures of edible vegetable oils.

Keywords

vegetable oil; oxidative stability; rosemary extract; green tea extract; propyl gallate

Hrčak ID:

162730

URI

https://hrcak.srce.hr/162730

Publication date:

17.12.2013.

Article data in other languages: croatian

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