Grasas y Aceites, Vol 50, No 5 (1999)

Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil


https://doi.org/10.3989/gya.1999.v50.i5.677

T. H. Gamel
Department of Food Technology, Faculty of Agriculture, Alexandria University, Egypt

A. Kiritsakis
Department of Food Technology, Technological Educational Institution, Greece

Abstract


Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil. Methanol phenolic extracts of dry rosemary leaves and olive vegetable water filtrate, in combination with BHA, were added to olive oil (blend of refined and virgin olive oil, 3 to 1) and to sunflower oil and their antioxidant effects under accelerated conditions were evaluated. Accelerated conditions included the oven test (at 63 °C) and the conductivity method (Rancimat at 120 °C). Frying process at 180 °C was also applied. The methanol phenolic extracts and the BHA were added to each oil at the following concentrations: 200 ppm rosemary extract; 200 ppm olive vegetable water extract; 100 ppm rosemary extract + 100 ppm BHA; 100 ppm vegetable water extract + 100 ppm BHA and 200 ppm BHA. In general, antioxidant effect of phenolic additives of rosemary and of BHA was in the following order: 200 ppm rosemary extract > 100 ppm rosemary extract + 100 ppm BHA > and 200 ppm BHA. The addition of 200 ppm vegetable water extract and 100 ppm vegetable water extract + 100 ppm BHA exhibited similar antioxidant effect to that of 200 ppm BHA.

Keywords


Antioxidant effect; Olive oil; Olive vegetable water; Rosemary; Stability; Sunflower oil.

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