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Original scientific paper
https://doi.org/10.5562/cca3479

The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils

Barbara Soldo ; Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
Ivana Anđelić ; Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
Nikolina Nikolov ; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
Danijela Skroza ; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
Vida Šimat   ORCID icon orcid.org/0000-0001-8005-4073 ; University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
Ivica Ljubenkov   ORCID icon orcid.org/0000-0002-8947-3255 ; Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
Ivana Generalić Mekinić   ORCID icon orcid.org/0000-0003-1701-871X ; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia

Fulltext: english, pdf (2 MB) pages 331-336 downloads: 181* cite
APA 6th Edition
Soldo, B., Anđelić, I., Nikolov, N., Skroza, D., Šimat, V., Ljubenkov, I. & Generalić Mekinić, I. (2019). The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils. Croatica Chemica Acta, 92 (3), 331-336. https://doi.org/10.5562/cca3479
MLA 8th Edition
Soldo, Barbara, et al. "The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils." Croatica Chemica Acta, vol. 92, no. 3, 2019, pp. 331-336. https://doi.org/10.5562/cca3479. Accessed 9 Apr. 2020.
Chicago 17th Edition
Soldo, Barbara, Ivana Anđelić, Nikolina Nikolov, Danijela Skroza, Vida Šimat, Ivica Ljubenkov and Ivana Generalić Mekinić. "The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils." Croatica Chemica Acta 92, no. 3 (2019): 331-336. https://doi.org/10.5562/cca3479
Harvard
Soldo, B., et al. (2019). 'The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils', Croatica Chemica Acta, 92(3), pp. 331-336. https://doi.org/10.5562/cca3479
Vancouver
Soldo B, Anđelić I, Nikolov N, Skroza D, Šimat V, Ljubenkov I, et al. The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils. Croatica Chemica Acta [Internet]. 2019 [cited 2020 April 09];92(3):331-336. https://doi.org/10.5562/cca3479
IEEE
B. Soldo, et al., "The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils", Croatica Chemica Acta, vol.92, no. 3, pp. 331-336, 2019. [Online]. https://doi.org/10.5562/cca3479

Abstracts
The aim of this study was to investigate the effect of different herb extracts on the oxidative stability of hemp, flax, sesame and sunflower seed oils by means of Rancimat test. The dominant phenolic acids in herb extracts were detected by HPLC, while fatty acid profiles of oils, before and after oxidation, were determined by GC-FID. As expected, autoxidation increased the content of saturated fatty acids. The sesame oil showed the longest oxidative stability (3.43 h), while the shortest induction period was obtained for the flax oil. Lemon balm and oregano extracts accelerated the oxidation of hemp and flax oil, while in all other cases the addition of extracts had a positive effect on oil oxidative stability. The best results were obtained for lemon balm extract added to sesame and sunflower oil which resulted with OSI values of 1.33 and 1.48, respectively, while extremely prooxidative activity was obtained for lemon balm extract added to the hemp oil.

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License.

Keywords
Vegetable oils; Oxidation; Herb extracts; Rancimat; Fatty acids; GC-FID

Hrčak ID: 225365

URI
https://hrcak.srce.hr/225365

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