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Effect of an Ethanol Extract from Summer Savory ( Saturejae hortensis L) on the Stability of Sunflower Oil at Frying Temperature
Author(s) -
Yanishlieva Nedyalka V,
Marinova Emma M,
Marekov Ilko N,
Gordon Michael H
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199708)74:4<524::aid-jsfa829>3.0.co;2-w
Subject(s) - sunflower oil , ethanol , chemistry , oxidative phosphorylation , food science , sunflower , thermal stability , biochemistry , horticulture , organic chemistry , biology
The effect of the ethanol extract from Saturejae hortensis L on the oxidative and thermal processes occurring in sunflower oil during its high‐temperature treatment (180°C) was investigated. The changes during simulated deep fat frying were monitored by determination of the oxidation stability at 100°C, as well as by determination of unchanged triacylglycerols. It was established that the addition of 1 and 5 g kg ‐1 ethanol extract from S hortensis L leads to a decrease in the oxidative and thermal changes in the oil. The ethanol extract from S hortensis L improved the oxidative stability of sunflower oil even after 50 h at 180°C and it inhibited the oxidative processes more than the thermal processes under these conditions. © 1997 SCI.