Effect of Immersed Herbs on the Oxidative Stability of Edible Oils

Abstract

The improvement of the oxidative stability of edible oils is in the focus of scientific and consumer interest. In the present work the effect of immersion of herbs in edible oils was performed and changes in oxidative stability were measured. Sage and oregano were chosen as herbs and linseed oil, corn germ oil as well as walnut oil as lipid media. Immersion parameters were 3%, 5%, and 7% (w/w) herb/oil, duration: 10 days, temperature: 30°C. Oxidative stability was measured by Rancimat test and FRAP analysis. Results showed that the oxidative stability of the highly sensitive oils -such as linseed and walnut oil- was successfully improved by immersion of herbs. Corn germ oil, which contains a high amount of tocopherols, became similarly more stable, however, only moderately.