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Antioxidant activity of blackcurrant seeds extract and rosemary extracts in soybean oil
Author(s) -
Samotyja Urszula,
Małecka Maria
Publication year - 2010
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201000042
Subject(s) - butylated hydroxytoluene , hexanal , chemistry , antioxidant , peroxide value , food science , tocopherol , lipid oxidation , primary (astronomy) , soybean oil , peroxide , organic chemistry , vitamin e , physics , astronomy
The objective of this research was to investigate the antioxidative properties of extract from blackcurrant seeds (BCSs) and commercially available rosemary extracts (Stabiloton OS, oil‐soluble and WS, water soluble) in soybean oil (SO). The antioxidant activity of plant extracts was compared with those of α‐tocopherol and butylated hydroxytoluene (BHT). The results of present research reveal differentiation of action of investigated extracts toward primary (peroxide value (PV), conjugated dienes (CDs)) and secondary (measured as anisidine value (AV), hexanal) oxidation products in SO. WS and OS rosemary extracts show high efficiency in delaying primary and secondary oxidative changes. BCSs extract markedly retards oxidation, nevertheless its activity falls down with formation and succeeding deterioration of primary products. Although the use of BCSs, residues of fruit processing, as a source of antioxidants would be reasonable because of economic and environmental reasons, it may be limited by low activity toward secondary oxidation products in certain lipid substrates. Taking primary oxidative changes into consideration, all extracts studied perform better than used standard antioxidants – BHT and α‐tocopherol.