Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil
DOI:
https://doi.org/10.3989/gya.0349181Keywords:
Oxidation, Radiation, Rose oil, Soybean oil, UV, X-rayAbstract
The effects of UV radiation and X-ray on the oxidative stability of soybean oil were investigated. Also, rose oil was incorporated into soybean oil and its antioxidant activity was compared with that of α-tocopherol during accelerated storage. Treating the samples with radiation (UV and X-ray) stimulated the oxidation process in soybean oil in comparison with samples that did not receive radiation. X-rayed samples had significantly higher amounts of oxidation products than UV irradiated samples. The X-ray caused more oxidation in the samples due to its higher energy content. Also, the antioxidant activity of rose oil was comparable with that of α-tocopherol.
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