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.
Highlights
Synthetic antioxidants are widely used to retard undesirable changes as a result of oxidation in many foods
The oxidation products of oils have toxic effects. Many synthetic substances such as butylated hydroxyanisol (BHA), propyl gállate and citric acid are comnnonly used in lipids to prevent oxidation
After 4 days, the extract concentrations showed antioxidant effect in varying degrees on olive and sesame oil compaered with the control test (p < 0.01)
Summary
Synthetic antioxidants are widely used to retard undesirable changes as a result of oxidation in many foods. The oxidation products of oils have toxic effects. Many synthetic substances such as butylated hydroxyanisol (BHA), propyl gállate and citric acid are comnnonly used in lipids to prevent oxidation. These synthetic substances have been shown to cause such as enlarge the liver size and increase microsomal enzyme activity. There is need for other compounds to effect as antioxidants and to render food products safer for mankind (Farag et a/.,1989, Farag eia/.,1990, Brookman, 1991)
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