Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

Published Date

30 December 2016, Vol.94:82–88, doi:10.1016/j.indcrop.2016.08.032

Title 

Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

• Author 

• Qing Guo ^a,
• Shan Gao ^a,
• Yanwei Sun ^a,
• Yunfeng Gao ^a,
• Xiaoran Wang ^a,
• Zesheng Zhang ^a,b,,

• aKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, 300457, Tianjin, China
• bTianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457, Tianjin, China

Received 3 May 2016. Revised 25 July 2016. Accepted 12 August 2016. Available online 23 August 2016.

Highlights

• •
  Evaluation of antioxidant effect for palm olein of rosemary extract.
• •
  Physical and chemical characterization of palm olein.
• •
  The rosemary extract showed stronger antioxidant effect at 180 °C than synthetic antioxidants.
• •
  Rosemary extract can be used in place of synthetic antioxidants.

Abstract

The rosemary extract is a new natural antioxidant. In this study, the stability of palm oil with rosemary extract during frying and accelerated storage was studied. The antioxidant of palm oil with different concentrations of rosemary ethanol extract were evaluated at 180 °C and 65 °C. The effect of rosemary ethanol extract was also compared with the one of synthetic antioxidants. Results showed that the optimum addition of rosemary ethanol extract in palm oil during frying and accelerated storage were 0.12 g/kg and 0.7 g/kg. Under such conditions, a significant antioxidant effect was observed. Rosemary ethanol extract can effectively reduce the peroxide value, P-anisidine value, free fatty acid value and absorbances at 232 and 268 nm, especially in the long-time frying process. It can also reduce the production of saturated fatty acids after 25 h of frying and 24 d of accelerated storage. Under frying condition, the oil with rosemary ethanol extract showed an enhanced stability compared to the oil with synthetic antioxidants. Under accelerated storage condition, rosemary ethanol extract could prevent the palm oil from oxidation the same as the synthetic antioxidants, but it is safer than synthetic antioxidants.

Keywords

• Rosemary ethanol extract
• Palm oil
• Accelerated storage
• Antioxidants
• Frying

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• ⁎ 
  Corresponding author at: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, 300457, Tianjin, China.

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