Effects of some plant extracts on the oxidative stability of canola oil and its purified triacylglycerols
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Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Hindawi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the effects of rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), sage (Salvia officinalis L.) and bay (Laurus nobilis) extracts on the oxidative stability of canola oil and its purified triacylglycerols (TAGs) were studied. The effects of extraction solvents (methanol, ethanol and acetone) on the extraction yields, phenolic contents and antioxidant activities of these plant extracts were also determined. Methanol extracts had the highest total phenolics (78.4-177.4 mg gallic acid equivalent/g extracts), with the exception of thyme extract. In linoleic acid emulsion, antioxidant activities of all plant extracts were above 89.7% at the studied concentrations. The highest 2,2'-diphenyl-1-picrylhydrazyl radical scavenging activities were found for methanol extracts. There was no significant difference between induction periods of canola oils supplemented with ethanol, methanol or acetone extracts of rosemary, thyme and bay (P > 0.05) in differential scanning calorimeter. Protection factors of rosemary and thyme extracts were higher than those of the sage and bay extracts in canola oil and its purified TAGs in Rancimat test.
Açıklama
Anahtar Kelimeler
Kaynak
Journal Of Food Quality
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
37
Sayı
4
