Antioxidative Effect of “Herbalox” on Edible Oils

Abstract

Antioxidative effect of BHA (Butylated hydroxyanisole) and rosemary extract (Herbalox Type 0) in soybean and sunflower seed oil were investigated. Stability to oxidation was determined by measurement of induction time with the Rancimat 679 at 100°C. Changes in control (no antioxidant added) and experimental oil samples were monitored. The addition of antioxidants reduce oxidation thus increasing product stability. Presence of synthetic antioxidant BHA in sunflower seed oil at the concentration of 0.02 % (wlw) increases induction time from 6.0 to 8.09 hours. The results obtained indicated higher synthetic antioxidant efficacy compared with natural Herbalox Type 0 antioxidant. as the induction time for the later one, used at the same concentration. increased from originally 6.0 to 6.67 hours.