Abstract
Rapeseed oil is an important source of edible oil for the human diet but is also highly susceptible to oxidative deterioration. Previous research has demonstrated that rosemary powder and its extracts can increase the oxidative stability of rapeseed oil. In this study, the protective effect of ground rosemary powder (0.25–2.0%) against the oxidative degradation of filtered rapeseed oil was assessed. Rapeseed oil filtrate showed enhanced antioxidant capacity and higher induction periods (IP) based on Rancimat analysis. Lower conductivity changes and total colour differences, reduced malondialdehyde and conjugated dienes content, and higher levels of tocopherols and carotenoids were observed for the oils formulated with rosemary powder after 1.5 and 3 h of exposure to accelerated oxidation. The use of rosemary powder filtrate could be an effective way to protect rapeseed oil from oxidation during storage or cooking with domestic and commercial applications.
| Original language | English |
|---|---|
| Pages (from-to) | 432-439 |
| Number of pages | 8 |
| Journal | International Journal of Food Science and Technology |
| Volume | 54 |
| Issue number | 2 |
| Early online date | 23 Oct 2018 |
| DOIs | |
| Publication status | Published - Feb 2019 |
Bibliographical note
The authors would like to thank the Gen Foundation (London, UK) for providing funding to support this research.Keywords
- rosemary
- rapeseed oil
- antioxidant
- oxidation stability