The Antioxidant Effect of Rosemary on the Oxidation Stability of Refıned Sunflower Oil

Authors : Ayşegül TÜRK BAYDIR, Amir SOLTANBEİGİ, Hasan MARAL

Pages : 60-65

Doi:10.31590/ejosat.1233032

View : 59 | Download : 94

Publication Date : 2023-04-30

Article Type : Research Paper

Abstract :In this study, the essential oil chemical compounds of rosemary insert ignore into journalissuearticles values(Rosmarinus officinalis L.); and its antioxidant activity on the oxidation stability of refined sunflower oil insert ignore into journalissuearticles values(RSO); were investigated by the Rancimat method. The plant material was obtained from Afyonkarahisar Medicinal and Aromatic Plants Center/Turkey. Based on the GC/FID-MS analysis result, 1,8-Cineole insert ignore into journalissuearticles values(15.18%);, Camphor insert ignore into journalissuearticles values(11.39%);, Borneol insert ignore into journalissuearticles values(11.39%);, Germacrene D insert ignore into journalissuearticles values(11.12%);, Carvacrol insert ignore into journalissuearticles values(11.05%);, α-Pinene insert ignore into journalissuearticles values(6.01%); and p-Cimene insert ignore into journalissuearticles values(3.07%); were identified as the major constituents of rosemary essential oil. The total antioxidant activity of rosemary essential oil was determined using the DPPH method. The EC50 value was measured as 3.35 mg mL-1. While the induction time of RSO is 1.57 hours on average,the induction time of RSO with 1 g of 100 g-1 rosemary added was 1.68 hours on average, and the induction time of RSO with 5 g of 100 g-1 rosemary added was 1.79 hours on average. According to the results, rosemary, as an economic medicinal and aromatic plant, significantly increased the oxidation stability of RSO. Therefore, rosemary can be recommended as a natural antioxidant to extend the shelf life of edible fixed oils.
Keywords : Antioksidan, Esansiyel Yağ, Ransimat, Rosmarinus Officinalis, Ayçiçek Yağı