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Extraction of lipid‐soluble antioxidants from rosemary leaves using vegetable oils
Author(s) -
Ginsburg Shoshana R.,
Maleky Farnaz
Publication year - 2020
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.14577
Subject(s) - carnosic acid , chemistry , peroxide value , soybean oil , vegetable oil , oleic acid , extraction (chemistry) , antioxidant , food science , chromatography , acid value , rosmarinic acid , organic chemistry , biochemistry
Summary The objective of this research was to extract carnosic acid and carnosol, natural lipid‐soluble antioxidants, from rosemary leaves without the use of chemical aid. Three different vegetable oils [high oleic soybean oil (HOSO), peanut oil (PO) and cottonseed oil (CO)] were used as the medium for extracting rosemary's lipid‐soluble antioxidants. Dried rosemary leaves were ground into fine particles, added two of the selected vegetable oils, mixed and heated. The vegetable oil containing the extracted antioxidants was filtered from the rosemary particles and analysed using high‐performance liquid chromatography (HPLC). As a control, a common extraction method using ethanol was performed to compare the oil extraction efficiency for carnosic acid and carnosol. HPLC analysis confirmed the presence of carnosic acid and carnosol in all three vegetable oil solutions. Compared to the ethanol extraction, a higher level of the carnosic acid was found in the vegetable oil solutions. Among the vegetable oils, high oleic soybean oil contained the most carnosic acid; however, there were similar amounts of carnosol in all three vegetable oil solutions. The extractions' efficacy was tested on soybean oil's (SO) oxidative stability by adding 2% (w/w) of the antioxidant–vegetable oil solution. The results obtained from peroxide value (PV) and p‐ anisidine value (AnV) analysis documented a significantly lower degree of oxidation in the soybean oil containing the extracted antioxidant solutions, compared to the pure soybean oil.