Premium
Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems
Author(s) -
Irwandi J.,
Che Man Y. B.,
Kitts D. D.,
Bakar J.,
Jinap S.
Publication year - 2000
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/s11746-000-0149-7
Subject(s) - citric acid , sage , linoleic acid , chemistry , antioxidant , differential scanning calorimetry , food science , fatty acid , biochemistry , physics , nuclear physics , thermodynamics
A study was conducted to investigate the oxidative behavior of various mixtures of rosemary, sage, and citric acid in a linoleic acid model system by oxygen consumption measurement and in a palm olein system by differential scanning calorimetry (DSC) analysis. Response surface methodology was used to optimize the use of the mixtures. Results showed that rosemary and sage were two important factors for the protective index (PI). The two antioxidants were highly significantly ( P <0.001) in influencing PI values. There was a significant ( P <0.01) synergistic effect between rosemary and sage on PI values. Citric acid was also found to be significant ( P <0.05) for PI. With respect to onset time ( T o ), all three antioxidants were significant ( P <0.05). However, no significant interaction among antioxidants was found for T o . Mathematical models for both PI and T o could be developed with confidence. The R 2 values for PI and T o were 0.992 and 0.926, respectively. A combination of 0.078% rosemary, 0.067% sage and 0.037% citric acid was the optimal combination for PI, whereas a combination of 0.068% rosemary, 0.075% sage, and 0.039% citric acid was required to reach the optimal T o value.