Abstract
The present study was conducted to investigate the chemical properties and antioxidant effects of rosemary (Rosmarinus officinalis L.) on sunflower oil by the Rancimat method. The plant material was provided from Afyonkarahisar Medicinal and Aromatic Plants Center had grown under controlled conditions. The identification of essential oil compositions of plant was performed by GC-MS. 1,8-Cineole (15.18%), Camphor (11.39%), Borneol (11.39%), Germacrene D (11.12%), Carvacrol (11.05%), α-Pinene (6.01%) and ρ-Cimene (3.07%) were as the major constituents of the plant essential oil. Total antioxidant determination was carried out by using DPPH and EC50 value calculated 3.35 mg/ml. The shelf life of sunflower oil increased to 7% and 14% by adding 1 and 5g/100g rosemary leaves powder, respectively. According to the results, rosemary as a commercial medicinal and aromatic plant that is grown in Turkey, raised the oxidation stability of sunflower oil significantly. It can be suggested as a natural antioxidant to extend shelf life of eddible fixed oils. However, tasting tests seem necessary.
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