Abstract

In this study, the antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts or dried rosemary on the oxidative stability of hazelnut oil and its purified triacylglycerols (TAGs) was investigated. The antioxidant activities of rosemary extracts tested using different methods were similar to BHT and α-tocopherol at 0.25–20 mg/mL. Induction period (IP) is the time at which the onset of oxidation occurred was determined using differential scanning calorimeter (DSC) at 150 °C under oxygen pressure. The induction periods of hazelnut oils containing rosemary extracts (0.25–2.0 mg/g) and/or dried rosemary (10–200 mg/g) were higher than that of control at 150 °C, and their protection factors were in the range of 1.3 and 2.2. The induction period of hazelnut oil TAGs was 3.93 min, while those of TAGs containing rosemary methanol extracts at 1 mg/g or dried rosemary at 50 mg/g were 21.46 min and 27.19 min, respectively. According to the accelerated oxidation test at 60 °C, peroxide value, K₂₃₂, and K₂₆₈ values of hazelnut oil with rosemary extracts or dried rosemary were lower than those of control. Dried rosemary at 50 mg/g was the most effective supplement in hazelnut oil protection against oxidation. In conclusion, both dried rosemary and its alcohol extracts could be used to increase oxidative stability of hazelnut oil.

Graphic abstract

中文翻译：

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迷迭香（Rosmarinus officinalis L.）粉末和提取物对精制和脱皮榛子油的保护作用

摘要

在这项研究中，迷迭香的抗氧化活性（迷迭香大号。）提取物或干燥的迷迭香对榛子油及其纯化的三酰基甘油（TAGs）的氧化稳定性的影响。使用不同方法测试的迷迭香提取物的抗氧化活性与0.25–20 mg / mL的BHT和α-生育酚相似。诱导期（IP）是在150℃，氧气压力下使用差示扫描量热仪（DSC）确定发生氧化的时间。含有迷迭香提取物（0.25-2.0 mg / g）和/或干燥迷迭香（10-200 mg / g）的榛子油的诱导期高于对照，在150°C时，其保护因子在1.3和2.2。榛子油TAGs的诱导期为3.93 min，而含有1 mg / g迷迭香甲醇提取物或50 mg / g干迷迭香的TAGs诱导期分别为21.46 min和27.19 min。带有迷迭香提取物或干燥迷迭香的榛子油的₂₃₂和K ₂₆₈值均低于对照值。50毫克/克的迷迭香干粉是防止榛子油氧化的最有效补充剂。总之，干迷迭香及其醇提取物均可用于增加榛子油的氧化稳定性。

图形摘要