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Vitae
Print version ISSN 0121-4004
Abstract
PENALOZA, Jeanine Kathleen; ROJANO, Benjamin Alberto and PIEDRAHITA, Ana Maria. SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS. Vitae [online]. 2017, vol.24, n.2, pp.113-123. ISSN 0121-4004. https://doi.org/10.17533/udea.vitae.v24n2a04.
Background:
Several investigations report to rosemary as a plant rich in bioactive components with antioxidant potential, in this work, a rosemary extract was obtained that combined with ascorbyl palmitate provides a synergistic protection to a high fat diet (palm olein).
Objectives:
The objective of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations of 1000, 1500 and 2000 ppm, on the oxidative stability of palm oil subjected to accelerated oxidation conditions and in a frying process.
Methods:
Lipid peroxidation of palm olein with and without antioxidants was monitored by measuring the concentration of hydroperoxides and total polar compounds; the thermal stability of the phenolic compounds in the oil was evaluated by fluorescence spectroscopy.
Results:
The AP10R extract at 2000 ppm inhibited olein oxidation by 30% and 60% in terms of total hydroperoxide and polar concentrations, respectively. The AP30 extract at 2000 ppm had similar inhibition behaviors with values of 27% of total hydroperoxides and 54% by total polar compounds in a time from 20 to 25 h.
Conclusions:
The results indicated that heating reduces the concentration of polyphenols; this decrease was more evident in olein without antioxidants, reflecting the effect of the polyphenols of rosemary extract on the thermal stability of palm olein.
Keywords : Oxidative stability; rosemary (Rosmarinus officinalis); hydroperoxides; total polar compounds (TPC); fluorescence spectroscopy.