Antioxidant activity of rosemary (<i>Rosmarinus officinalis L.</i>) extracts on natural olive and sesame oils.

Musa Özcan

doi:10.3989/gya.1999.v50.i5.679

Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils.

Authors

Musa Özcan Department of Food Engineering, Faculty of Agriculture, Selçuk University

DOI:

https://doi.org/10.3989/gya.1999.v50.i5.679

Keywords:

Antioxidant effect, Olive oil, Rosemary, Sesame oil, Stability.

Abstract

The antioxidant activities of chloroform and methanol extracts of rosemary (Rosmarinus officinalis L.) were tested in natural olive and sesame oils stored at 55 °C, by measuring peroxide values after regular intervals. The concentrations of extracts and citric acid had been used as 1% and 2%. The extracts (except for 12,16 and 20 days in storage of olive oil) exhibited high antioxidant activity compared with control sample in olive and sesame oil. Antioxidant effects of both extracts and citric acid levels in olive oil showed statistically different after from 4 days of storage (p < 0.01 ). The most effective concentration on sesame oil during storage had 2% chloroform extract. Furthermore, especially 2% concentrations of both solvent extracts of rosemary shown significantly antioxidative activity in compared with citric acid on sesame oil.

Downloads

Download data is not yet available.

Downloads

Published

1999-10-30

How to Cite

Özcan M. Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils. grasasaceites [Internet]. 1999Oct.30 [cited 2023Jun.9];50(5):355-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/679

Download Citation

Issue

Vol. 50 No. 5 (1999)

Section

Research

License

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

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.