Antioxidant activity of rosemary (<i>Rosmarinus officinalis L.</i>) extracts on natural olive and sesame oils.

Abstract

RESUMEN Actividad antioxidante de extractos de romero (Rosmarinus officinalis L) en aceites de sésamo y de oliva.Se determinaron las actividades antioxidantes de extractos de cloroformo y de metanol de romero (Rosmarinus officinalis L.) en aceites de sésamo y de oliva almacenados a 55 °C mediante medidas de los índices de peróxidos a intervalos regulares. Se utilizaron concentraciones al 1% y 2% de extractos y ácido cítrico. Los extractos (excepto para los días 12,16 y 20 de almacenamiento de aceite de oliva) mostraron una alta actividad antioxidante comparados con la muestra control en ambos aceites. Los efectos antioxidantes de ambos extractos y los niveles de ácido cítrico en el aceite de oliva tuvieron diferencias significativas después de 4 días de almacenamiento (p < 0.01). La concentración más efectiva en aceite de sésamo durante el almacenamiento fue del 2% en extracto de cloroformo. Además, especialmente concentraciones del 2% de ambos extractos de disolventes de romero mostraron una actividad antioxidante significativa en comparación con el ácido cítrico en aceite de sésamo. PALABRAS-CLAVE: Aceite de oliva -Aceite de sésamo -Efecto antioxidante -Estabilidad -Romero. SUÍVIIVIARY Antioxidant activity of rosemary {Rosmarinus officinalis L.) extracts on natural olive and sesame oils.The antioxidant activities of chloroform and methanol extracts of rosemary [Rosmarinus officinalis L.) were tested in natural olive and sesame oils stored at 55 °C, by measuring peroxide values after regular intervals. The concentrations of extracts and citric acid had been used as 1% and 2%. The extracts (except for 12,16 and 20 days in storage of olive oil) exhibited high antioxidant activity compared with control sample in olive and sesame oil. Antioxidant effects of both extracts and citric acid levels in olive oil showed statistically different after from 4 days of storage (p < 0.01 ). The most effective concentration on sesame oil during storage had 2% chloroform extract. Furthermore, especially 2% concentrations of both solvent extracts of rosemary shown significantly antioxidative activity in compared with citric acid on sesame oil. KEY-WORDS:Antioxidant effect -Olive oil -Rosemary -Sesame oil -Stability.

Biocompatible Materials Based on Plasticized Poly(lactic acid), Chitosan and Rosemary Ethanolic Extract I. Effect of Chitosan on the Properties of Plasticized Poly(lactic acid) Materials

“…Plant originated antioxidants have been used in oils or lipid containing foods in order to prevent oxidative deterioration [52]. Naturally occurring compounds in rosemary plant (in all forms such as ground, extracts, and essential oils) [53,54] have been reported to exhibit antioxidant properties greater than butylhydroxyanisole (BHA) and equal butylhydroxytoluene BHT [52]. The rosemary extract has antibacterial, antifungal, antiviral, antimicrobial, anti-inflammatory, astringent, and spasmolytic activity [55] and even anticancer properties.…”

Effect of the essential volatile oils isolated from <i>Thymbra capitata</i> (L.) Cav. on olive and sunflower oils

“…Butylated hydroxyanisol (BHA), butylated hydroxytoluene (BHT), gallats and tert-butylhydroquinone (TBHQ) are synthetic antioxidants commonly used in food processing because they provide good protection for unsaturated fat and oils, and they have low cost and high stability (Tsimidou and Boskou, 1994;Özcan and Akgül, 1995;Dapkevicius et al, 1998;Belitz and Grosch, 1999). However, more recently, these substances have been questioned because they show some toxicity and carcinogenecity (Tsimidou and Boskou, 1994;Madsen and Bertelsen, 1995;Gámez-Meza et al, 1999;Özcan, 1999). Therefore, the demand for natural antioxidants has grown in order to render food products safer for mankind.…”

Effect of Sumach (Rhus coriaria L.) Extracts on the Oxidative Stability of Peanut Oil

“…1,3 Autoxidation and lipolysis are responsible for off flavors and chemical spoilage in lipidcontaining foods, and the products formed via these reactions are potentially toxic. 4,5 Antioxidants play an important role in preventing undesirable changes in flavor and nutritional quality of foods. 6 The oxidative stability of oils and fats may be influenced by many factors, such as light, metal ions, temperature, enzymes, and oxygen.…”

“…13,14,16,17 These attempts have led to the development of very effective natural antioxidants from rosemary and sage. 4,[17][18][19][20][21] Maulyanov et al 22 reported that fruits of sumach (R. coriaria L.) contain flavonols, phenolic acids, hydrolyzable tannins, anthocyans, and organic acids. Brunke et al 2 also pointed out that the fruits of sumach contained malic, citric, and tartaric acids.…”