engleski

The influence of antioxidants on oxidative stability of sunflower and olive oil

Oxidation of vegetable oils has been recognized as a major problem in edible oils ; it causes a change in the chemical, sensory and nutritional properties. In this study the effect of addition of natural antioxidants (in concentration of 0, 2%) on the oxidative stability of extra virgin olive oil, high-oleic sunflower oil and their mixtures (80:20, 50:50) were investigated. The two types of 100% natural rosemary extracts (OxyLess CS and StabilEnhance OSR) and green tea extract were used as natural antioxidants. Oxidative stability of vegetable oils, their mixture and oil with and without added antioxidants was investigated using the Schaal Oven test. The test results are shown in peroxide value over 4 days of the test. High-oleic sunflower oil has better stability to oxidation due to the high proportion of oleic acid. The research results show the higher antioxidant activity of a OSR and green tea extract. The addition of rosemary extract StabilEnhance OSR (0, 2%) leads to a very little increase in the stability of oils and their mixtures in relation to the oil without added antioxidants. Application of used antioxidants increases the oxidative stability of the tested vegetable oils and their mixtures.

vegetable oils ; oxidative stability ; green tea extract ; Rosemary extract

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