Effect of an Ethanol Extract from Summer Savory (Saturejae hortensisL) on the Stability of Sunflower Oil at Frying Temperature

Yanishlieva, N.; Marinova, Emma M.; Marekov, Ilko; Gordon, Michael H.

doi:10.1002/(sici)1097-0010(199708)74:4<524::aid-jsfa829>3.0.co;2-w

Cited by 31 publications

(21 citation statements)

References 13 publications

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“…The ethanol extract of the spice Saturejae hortensis L (summer savory), grown in Bulgaria, improved the oxidative stability of sunflower oil at frying temperatures. 7 The methanol extract of old tea leaves was as active as a rosemary extract in retarding oil deterioration during repeated frying of potato chips according to Zandi and Gordon. 8 Oregano is a spice that offers pronounced antioxidant activity, compared with other plants, in accelerated oxidation test.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant efficiency of oregano during frying and storage of potato chips

2003

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The effect of oregano on the oxidative stability of cottonseed oil during frying of potato chips and on the storage stability of the produced chips was studied. The ground spice or an ethanol-derived extract thereof was added to the oil at a concentration of 2 g l −1 (dry basis) before frying. The results showed that both ground oregano and its ethanol-derived extract decreased the rates of accumulation of conjugated dienes, polar compounds, polymerised triglycerides, dimeric triglycerides as well as panisidine value (p-AV) of the frying oil. The major decrease was observed in the accumulation of polymerised and dimeric triglycerides. The accumulation of oxidised triglycerides showed a low decrease with the addition of oregano, while the hydrolytic compounds formed during frying were not affected. No significant difference (at 95% significance level) between ground oregano and its ethanol-derived extract was observed. The storage stability of potato chips removed from the fryer at various time intervals was estimated by the rates of increase in peroxide value and conjugated dienes of the oil absorbed in the chips. Both rates were depressed when oregano was added to the frying oil; the protective action of oregano extract was considerably greater (at 95% significance level) than that of ground oregano.

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Section: Introductionmentioning

confidence: 99%

Antioxidant efficiency of oregano during frying and storage of potato chips

2003

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“…Various solvents have been used for the isolation of active antioxidative substances, including polar compounds such as ethanol (1,20) and methanol (21), and nonpolar ones, mainly hexane (21,22). Cuvelier et al (1) investigated 32 pilot-plant and commercial extracts from rosemary and sage, isolated with hexane, CO 2 , and ethanol, and found significant differences in AA of the extracts obtained, even the ones obtained by the same solvent.…”

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confidence: 99%

Antioxidative activity of purple peril (Perilla frutescens L.), moldavian dragonhead (Dracocephalum moldavica L.), and roman chamomile (Anthemis nobilis L.) extracts in rapeseed oil

Povilaityee

Venskutonis

2000

J Americ Oil Chem Soc

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The antioxidant activities (AA) of acetone oleoresins (AO) and deodorized acetone extracts (DAE) of Roman chamomile (Anthemis nobilis L.), purple peril (Perilla frutescens L.), and Moldavian dragonhead (Dracocephalum moldavica L.) were tested in refined, bleached, and deodorized rapeseed oil by the Schaal oven test at 50°C. The addition of 1,000 ppm of AO and DAE of moldavian dragonhead and Roman chamomile significantly stabilized rapeseed oil. Their AA at the used concentration were higher than AA of a synthetic antioxidant, butylated hydroxytoluene (200 ppm), in reducing the rate of peroxide value increase to 20 meq/kg. AA of AO of purple peril was not significant, while DAE of this plant increased autoxidation induction period by 22%. It is also worthy of notice that AA of DAE from all investigated plants was slightly higher than AA of AO obtained from the same plants.Paper no. J9511 in JAOCS 77, 951-956 (September 2000).KEY WORDS:-Antioxidant activity, extracts, Moldavian dragonhead, purple peril, rapeseed oil, Roman chamomile.Autoxidation of lipids, which can be induced by light, temperature, oxygen and some other factors, significantly decreases the quality of food containing fat. It is also known that consumption of such food is associated with aging, heart diseases, stroke, and cancer; therefore, antioxidants are widely used in foods. Because of the possible toxicity of synthetic antioxidants, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), a search for and development of natural substitutes has been very intensive over the past 10 yr (1).Recently, many antioxidants were isolated from the Labiatae and the Compositae plant families (2-6). Among the isolated natural products, the extracts of some herbs, particularly sage and rosemary, have been shown to possess very strong antioxidant compounds. Reported data (4) indicate that the most effective compounds of sage extracts are carnosol,

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“…In order to prevent these undesired affects and to cease the lipid oxidation reactions, various compounds can be added into the frying oils as thermally stable synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and tertiary butylated hydroquinone (TBHQ) [4]. However, commercially used synthetic antioxidants have been strictly controlled therefore people are more aware against the use of these food additives and they are interested in the use of natural antioxidants.…”

Section: Introductionmentioning

confidence: 99%

“…The antioxidant capacity of oleoresin rosemary and sage extract combination was studied widely and it was introduced that oleoresin rosemary showed higher antioxidant capacity than BHA while sage showed higher activity than BHT [3]; furthermore the combination lowered the rate of oxidation of oil during deep frying and improved the sensory properties of the potato chips [6]. Bitar showed that p-cymene 2,3-diol extracted from thyme could be a potential replacement for synthetic antioxidants [7] while summer savory (Satureja hortensis L.) extract was introduced to be a stabilizer for the unsaturated lipids in sunflower oil against autoxidation [4]. Poiana, on the other hand, observed grape seed extract as an antioxidant in oils by inhibitating the lipid oxidation in high temperatures [8].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Effect of Olive Leaf and Clove Extracts Mixture on the Stability of Sunflower Oil During Repeated Deep Frying of Potatoes

Ab¹,

Karakaš²,

Bayramoglu³

2017

J Food Process Technol

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In this study, in order to increase the stability of the sunflower oil; hazelnut oil, sesamol, olive oil, basil oil, black seed oil, olive leaf extract, clove extract, rosemary extract and thyme oleoresin were investigated. The blend of olive leaf extract and clove extract in hazelnut oil (M28) was chosen as the sample showing the highest antioxidant capacity during deep frying of potatoes. According to β-Carotene-Linoleic Acid assay system, the antioxidant capacities of M28 were measured as 61.52 ± 3.28% and 54.35 ± 1.19%, after 120 and 960 minutes, respectively. Similarly, the antioxidant capacities of hazelnut oil and BHA mixtures were detected as 67.64 ± 2.64% and 49.09 ± 1.55% for the same time intervals. Peroxide values showed that, after deep frying of potatoes in 190°C, oxidation time of the sunflower oil was enhanced by 20% after the donation of 15% of M28.

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Effect of an Ethanol Extract from Summer Savory (Saturejae hortensisL) on the Stability of Sunflower Oil at Frying Temperature

Cited by 31 publications

References 13 publications

Antioxidant efficiency of oregano during frying and storage of potato chips

Antioxidant efficiency of oregano during frying and storage of potato chips

Antioxidative activity of purple peril (Perilla frutescens L.), moldavian dragonhead (Dracocephalum moldavica L.), and roman chamomile (Anthemis nobilis L.) extracts in rapeseed oil

Investigation of the Effect of Olive Leaf and Clove Extracts Mixture on the Stability of Sunflower Oil During Repeated Deep Frying of Potatoes

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