Keywords
tocopherol
rosemary extract
How to Cite
Abstract
Lipid oxidation is one of the most serious alterations that affect either oil or fat , and some food containing these products, and it is responsible for causing unpleasant taste and smell. On technical terms, the use of antioxidants is one of the easiest ways to reduce the fat oxidation. There are evidences indicating that synthetic antioxidants may have undesirable effects for human health, thence searches for natural antioxidants as an alternative source have been encouraged. The present study aimed to evaluate the rosemary extract antioxidant activity, which contains 4% of fenolic diterpenes, and comparing with 97% pure α -tocopherol, using purified soybean oil as lipid substrate. The antioxidant activity was analyzed in concentrations of 0, 100, 300, 500, 800 , and 1 , 000 mg/kg for rosemary extract (ALE) , and of 0, 100, 200, 400, 600 , and 700 mg/kg for α -tocopherol (TOC), by means of oxidative stability determination using Rancimat. The observed antioxidant activity ranking was 600 mg/kg TOC > 400 mg/kg TOC > 1.000 mg/ kg ALE > 200 mg/kg TOC > 800 mg/kg ALE > 500 mg/kg ALE > 100 mg/kg TOC > 300 mg/kg ALE > 100 mg/kg ALE.
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