EXTENSION OF INDUCTION PERIOD OF SOME VEGETABLE OILS BY USING NATURAL PLANT EXTRACT (NPE) AND REFINED RICE BRAN OIL | ||
| Egyptian Journal of Agricultural Research | ||
| Article 38, Volume 88, Issue 3, September 2010, Pages 831-842 PDF (3.85 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2010.189313 | ||
| Author | ||
| NAHED M.M. ATTA | ||
| Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| To avoid use of the synthetic additives, the natural plant extract (NPE) of rosemary and sage leaves and also refined rice bran oil (as a source of natural antioxidant and high stability oil) were added to sunflower, soybean and blended oils to extend the induction period (oxidative stability) and cause improvement of the quality of these oils. • The results indicated that, the phenolic compounds in natural plant extract (methanolic extract) of rosemary and sage leaves fractionated and determinated by HPLC, that about 12 phenols were detected, vanillic, coffein, syringic, coumarin, prbtocatachoic, chrisin, cinnamic, ferrulic, norengenin, caffeic, Galic and chlorogonic. • Refined rice bran oil (RRBO) was found to be more stable towards oxidation (25.0 hr.) and it contains high amount of total tocopherols (454.22 ppm). • The addition of NPE of rosemary and sage leaves and RRBO to the investigated oils caused remarkably the induction period (stability ) and total tocopherols and reduced the peroxid value, aadity, triene at 232nm and triene at 268nm. of these oils. • Rosemary extract was superior to that of sage extract increasing oils stability and quality. | ||
| Keywords | ||
| Rice brane oil; rosemary extract; sage extract; stability; phenolic compounds and total tocopherols | ||
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