Effect of Immersed Herbs on the Oxidative Stability of Edible Oils

Authors

  • László Somogyi
    Affiliation
    Corvinus University of Budapest
  • Ágnes Gorka
    Affiliation
    Corvinus University of Budapest
  • Anita Soós
  • Katalin Badak-Kerti
    Affiliation
    Corvinus University of Budapest
  • Kata Kóczán-Manninger
    Affiliation
    Corvinus University of Budapest
  • Ildikó Szedljak
    Affiliation
    Corvinus University of Budapest
https://doi.org/10.3311/PPch.7571

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.

Keywords:

herbs, oxidative stability, edible oils, antioxidant capacity

Citation data from Crossref and Scopus

Published Online

2015-02-17

How to Cite

Somogyi, L., Gorka, Ágnes, Soós, A., Badak-Kerti, K., Kóczán-Manninger, K., Szedljak, I. “Effect of Immersed Herbs on the Oxidative Stability of Edible Oils”, Periodica Polytechnica Chemical Engineering, 59(4), pp. 272–276, 2015. https://doi.org/10.3311/PPch.7571

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Articles