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Effects of bleached and unbleached rosemary oleoresin and rosmariquinone on light‐sensitized oxidation of soybean oil
Author(s) -
Hall Clifford,
Cuppett Susan,
Wheeler Desmond,
Fu Xiaoping
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540667
Subject(s) - oleoresin , rosmarinus , officinalis , chemistry , soybean oil , antioxidant , peroxide , food science , essential oil , botany , organic chemistry , biology
Synthetic rosmariquinone (RQ), an antioxidant naturally present in rosemary ( Rosmarinus officinalis L.), tertiary butylhydroquinone (TBHQ) and rosemary oleoresin (bleached and unbleached), was tested for antioxidant activity in stripped and nonstripped soybean oil in a light‐induced oxidation system. In the stripped soybean oil system, RQ was significantly less ( P <0.05) effective than TBHQ at controlling oxidation of the oil. In light‐induced oxidation of nonstripped soybean oil, RQ had significantly lower ( P <0.05) peroxide values (PV) than TBHQ after 36 h. RQ had PV that was significantly ( P <0.05) lower than those for both the bleached and nonbleached rosemary oleoresin throughout the 72‐h study.