Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time
Document Type : Original research
Authors
1 a Department of Food Hygiene and Quality control, Faculty of Veterinary Medicine, Ardakan University, P.O. Box184, Ardakan, Iran b Biology and Animal Reproduction Science Research Institute, Ardakan University, P.O. Box184, Ardakan, Iran
2 Department of Health & Food Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
3 Bioprocessing and Biodetection Lab, Department of Food Science and Technology, University of Tehran, Karaj, Iran
4 Department of Food Science, Islamic Azad University, Yazd, Iran.
Abstract
Rosemary (Rosemarinus Officinalis L.) extract is widely recognized as a natural antioxidant due to the potent activity of its constituents. This study evaluated the efficacy of different concentrations of rosemary extract against lipid oxidation in refined sesame oil during a 30 day of storage at 60 °C. The leaves of R. Officinalis and refined sesame oil were obtained from Yazd province. An ethanolic extract was prepared from the leaves. The antioxidant activity of the rosemary extract (RE) was assessed using DPPH radical scavenging capacity, Rancimat analysis, Peroxide value (PV), and Thiobarbituric acid (TBA) assay. Butylated hydroxyanisole (BHA), a synthetic antioxidant, was used as a positive control. The radical-scavenging capacity (DPPH) of RE was significantly higher than that of the control and was comparable to oils with synthetic antioxidants. The induction period (IP) of sesame oil inoculated with rosemary extract was significantly higher than that of the control group and oils with synthetic antioxidants. All tested concentrations of the ethanolic Rosemary extract significantly reduced the peroxide and TBA values, particularly during long-term storage. Furthermore, the optimum concentrations of rosemary extract in refined sesame oil under accelerated storage conditions were determined to be 50 and 100 μg/ml. Although the synthetic antioxidant demonstrated significantly higher antioxidant activity than the rosemary extract. (P ≤ 0.05, the results suggest that ethanolic rosemary extract can serve as an effective natural alternative to synthetic antioxidants.
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