Effects of oil extraction of rosemary on its oxidative stability
學生姓名:
陳冠嘉
指導教授:
孫寶年
學期:
111上
摘 要:
Oil oxidation is a big problem during heating or storage, it may cause the oil form rancidity flavors and toxic compounds, and so on. The addition of antioxidant is an efficient way to prevent the oxidation of oil. Salvia rosmarinus, rosemary, has been shown to be more effective than synthetic antioxidants such as butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT). Therefore, the aim of this study was to discover the effect of rosemary extracted with edible oils on the oxidative stability and antioxidant components of oil. 12 refined edible oils (avocado, olive, rapeseed, hazelnut, almond, apricot, sunflower, peanut, grapeseed, corn, wheat germ and soybean oil) and their oil derivatives (soy lecithin, glyceryl monooleate, glyceryl monostearate, diglyceride) were used, and after the extraction process, total phenolic compounds and antioxidant substances (including carnosic acid, carnosol and rosmarinic acid) were tested. Refined soybean oil and its mixture with soy lecithin are good solvents for the extraction of rosemary antioxidant compounds. Filtrates of refined rapeseed oil with 0.25-2.0% ground rosemary powder were collected and exposure to accelerated oxidation for 1.5 and 3 hours, and then tested for the induction period, conjugated diene, malondialdehyde, total colour differences, tocopherols and carotenoids content. The addition of rosemary powder at concentration above 0.5% (w/w) offers significant benefits to the nutritional value and oxidation stability of rapeseed oil. Overall, oleo extraction of rosemary was efficient for the extraction of antioxidant substances and the improvement of oxidative stability on edible oil. Refined soybean oil had potential as solvent of rosemary extract, the optimal conditions for extraction are one of the directions
for future research.
for future research.
1111_專題討論摘要_陳冠嘉_11032003.pdf