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Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking
Author(s) -
RedondoCuevas Lucía,
Hayes Helen,
Nicol Fergus,
Raikos Vassilios
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13955
Subject(s) - rapeseed , food science , chemistry , antioxidant , oxidative phosphorylation , lipid oxidation , malondialdehyde , biochemistry
Summary 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.