Effect of Rosemary and Marjoram Extracts on Oxidative Stability of Refined Sunflower Oil

Authors

  • Ali Sahunie Tishreen University
  • Dima Al-Diab Tishreen University

Abstract

The purpose of this study is to evaluate the effect of rosemary (Rosemarinus officinalis L.) and marjoram extracts (Origanum majorana L.) on thermal stability of sunflower oil. Refined sunflower oil free of additives and supplemented by herbal extracts and butylated hydroxytoluene (BHA) at the concentration of (200 ppm) then subjected to heating in oven at 100 °C for 15, 30, 45, 60 minutes. To track the progress of lipid oxidation: peroxide value (PV), p-anisidine value (p-AV) and TOTOX value were determined. Total phenolic content was determined using Folin-Ciocalteu colorimetric method and can be summarized as following: aqueous rosemary extract > aqueous marjoram extract > ethyl acetate rosemary extract > ethyl acetate marjoram extract > ethanolic rosemary extract > ethanolic marjoram extract. All extracts reduced the oxidation indicator values significantly (p < 0.05). Ethanolic extract of rosemary had the higher antioxidant activity compared to BHA (200 ppm) and other tested extracts during heating period of sunflower oil. Results show that rosemary extracts and marjoram extracts can be used as a natural antioxidant in edible oils.

Downloads

Published

2023-03-27

How to Cite

1.
صهيوني ع, ديمة الدياب. Effect of Rosemary and Marjoram Extracts on Oxidative Stability of Refined Sunflower Oil. Tuj-hlth [Internet]. 2023Mar.27 [cited 2024Nov.24];45(1):293-305. Available from: https://journal.tishreen.edu.sy/index.php/hlthscnc/article/view/13205

Issue

Vol. 45 No. 1 (2023): Tishreen University Journal for Research and Scientific Studies - Health Sciences Series

Section

Master student researches

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

The authors retain the copyright and grant the right to publish in the magazine for the first time with the transfer of the commercial right to Tishreen University Journal for Research and Scientific Studies - Health Sciences Series

 Under a CC BY- NC-SA 04 license that allows others to share the work with of the work's authorship and initial publication in this journal. Authors can use a copy of their articles in their scientific activity, and on their scientific websites, provided that the place of publication is indicted in  Tishreen University Journal for Research and Scientific Studies - Health Sciences Series   .  The Readers have the right to send, print and subscribe to the initial version of the article, and the title of  Tishreen University Journal for Research and Scientific Studies - Health Sciences Series  Publisher

journal uses a CC BY-NC-SA license which mean

You are free to:

  • Adapt — remix, transform, and build upon the material
  •  
  • The licensor cannot revoke these freedoms as long as you follow the license terms.

 

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  • NonCommercial — You may not use the material for commercial purposes.
  • ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.