The Antioxidant Effect of Rosemary on the Oxidation Stability of Refıned Sunflower Oil

Abstract

In this study, the essential oil chemical compounds of rosemary (Rosmarinus officinalis L.) and its antioxidant activity on the oxidation stability of refined sunflower oil (RSO) were investigated by the Rancimat method. The plant material was obtained from Afyonkarahisar Medicinal and Aromatic Plants Center/Turkey. Based on the GC/FID-MS analysis result, 1,8-Cineole (15.18%), Camphor (11.39%), Borneol (11.39%), Germacrene D (11.12%), Carvacrol (11.05%), α-Pinene (6.01%) and p-Cimene (3.07%) were identified as the major constituents of rosemary essential oil. The total antioxidant activity of rosemary essential oil was determined using the DPPH method. The EC50 value was measured as 3.35 mg mL-1. While the induction time of RSO is 1.57 hours on average,the induction time of RSO with 1 g of 100 g-1 rosemary added was 1.68 hours on average, and the induction time of RSO with 5 g of 100 g-1 rosemary added was 1.79 hours on average. According to the results, rosemary, as an economic medicinal and aromatic plant, significantly increased the oxidation stability of RSO. Therefore, rosemary can be recommended as a natural antioxidant to extend the shelf life of edible fixed oils.