This paper analyzes the behaviour of some natural extracts containing antioxidants on two oils for food use, in order to delay lipid oxidation. The oxidative stability of seed oils analyzed, with and without antioxidants, was evaluated by the Rancimat method. The results are reported in terms of the induction time (IP) and the antioxidant activity index (AAI) obtained. In oil of soya extracts more effective in delaying the induction period were respectively rosemary, sage and olive, this two with values of AAI very similar. In the case of maize, however, the difference between the extract of sage and olive leafs was more marked and in favour of this last one.
Natural extracts for the control of oxidative rancidity
LOMOLINO, GIOVANNA;LANTE, ANNA
2009
Abstract
This paper analyzes the behaviour of some natural extracts containing antioxidants on two oils for food use, in order to delay lipid oxidation. The oxidative stability of seed oils analyzed, with and without antioxidants, was evaluated by the Rancimat method. The results are reported in terms of the induction time (IP) and the antioxidant activity index (AAI) obtained. In oil of soya extracts more effective in delaying the induction period were respectively rosemary, sage and olive, this two with values of AAI very similar. In the case of maize, however, the difference between the extract of sage and olive leafs was more marked and in favour of this last one.Pubblicazioni consigliate
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