Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

Mariola Kozłowska,Eliza Gruczyńska

doi:10.1007/s11696-018-0516-5

Mariola Kozłowska, Eliza Gruczyńska

Open Access

https://doi.org/10.1007/s11696-018-0516-5

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Journal: Chemical Papers	Publication Date: May 28, 2018
Citations: 49	License type: open-access

Affiliation: Warsaw University of Life Sciences

Abstract

The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris L.), and oregano (Origanum vulgare L.) extracts at three different concentrations and synthetic antioxidant (BHA). The fatty acid composition of studied oils was determined by gas chromatography mass spectrometry to evaluate the content of unsaturated fatty acids that are sensitive to oxidation process. Oil samples were heated in the DSC at different heating rates (4.0, 7.5, 10.0, 12.5, and 15.0 °C min−1) and oxidation kinetic parameters (activation energy, pre-exponential factor, and oxidation rate constant) were calculated. The results showed that the oxidative stability of sunflower oil samples enriched with oregano extracts and soybean oil supplemented with thyme extracts was improved compared to samples without the addition of herbal plant extracts and the synthetic antioxidant.

Highlights

Sunflower and soybean oils belong to the popular vegetable oils used in the food, cosmetic, and pharmaceutical industries (Rabasco Alvarez and González Rodríguez 2000)
Vegetable oils are rich in unsaturated fatty acids, especially monounsaturated and polyunsaturated fatty acids
The percentage content of saturated fatty acids (SFA) in sunflower oil amounted to 10.7%, while the value obtained for soybean oil was slightly higher (15.5%)

Summary

Introduction

Sunflower and soybean oils belong to the popular vegetable oils used in the food, cosmetic, and pharmaceutical industries (Rabasco Alvarez and González Rodríguez 2000). They are a good source of the essential fatty acids and liposoluble vitamins which are important components in human diet. Autoxidation of edible oils and fats can be catalyzed by other factors such as exposure to light, heat, and transitional metals. This process is a free radical chain reaction, leading to increase in

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Conclusion