Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking

Lucia Redondo-Cuevas (Corresponding Author), Helen Hayes, Fergus Nicol, Vassilios Raikos

Research output: Contribution to journalArticle

Abstract

Rapeseed oil is an important source of edible oil for the human diet but is also highly susceptible to oxidative deterioration. Previous research has demonstrated that rosemary powder and its extracts can increase the oxidative stability of rapeseed oil. In this study, the protective effect of ground rosemary powder (0.25–2.0%) against the oxidative degradation of filtered rapeseed oil was assessed. Rapeseed oil filtrate showed enhanced antioxidant capacity and higher induction periods (IP) based on Rancimat analysis. Lower conductivity changes and total colour differences, reduced malondialdehyde and conjugated dienes content, and higher levels of tocopherols and carotenoids were observed for the oils formulated with rosemary powder after 1.5 and 3 h of exposure to accelerated oxidation. The use of rosemary powder filtrate could be an effective way to protect rapeseed oil from oxidation during storage or cooking with domestic and commercial applications.
Original languageEnglish
Pages (from-to)432-439
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume54
Issue number2
Early online date23 Oct 2018
DOIs
Publication statusPublished - Feb 2019

Fingerprint

rosemary
rapeseed oil
filtrates
Cooking
oxidative stability
Antioxidants
Powders
cooking
powders
antioxidants
Oils
oxidation
oils
Tocopherols
Carotenoids
Oxidation
Malondialdehyde
tocopherols
malondialdehyde
protective effect

Keywords

  • rosemary
  • rapeseed oil
  • antioxidant
  • oxidation stability

Cite this

Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil : potential applications for domestic cooking. / Redondo-Cuevas, Lucia (Corresponding Author); Hayes, Helen; Nicol, Fergus; Raikos, Vassilios.

In: International Journal of Food Science and Technology, Vol. 54, No. 2, 02.2019, p. 432-439.

Research output: Contribution to journalArticle

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