期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2010
卷号：2.
期号：1.
页码：18-25
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：In this study, the antioxidant effect of propyl gallate (0,01 %) in blends of sunflower oil and other oil (50:50) was compared to that of natural rosemary extract Oxy'Less®CS (0,1 %) and StabilEnhance®OSR (0,1 %). Blends of sunflower oil (50 %) and other oil varieties (50 %) studied were soybean, corn, rapeseed and grape seed. The oxidative stability of different vegetable oil blends, with and without added synthetic and natural antioxidants, was evaluated using the Rancimat test conditions. The result of oil oxidation was expressed as induction period (IP) on the basis of which is calculated protection factors (PF). Stability is proportional to the induction period. Natural antioxidants rosemary extract Oxy'Less®CS increase the stability of blends of sunflower oil and other oil (50:50) more efficiently than StabilEnhance®OSR and propyl gallate. The results showed the highest antioxidant activity, measured as an induction period and protection factors, has rosemary extract Oxy'Less®CS in all blend oils. Synthetic antioxidant propyl gallate efficiently increase of oxidative stability of blend oils than StabilEnhance®OSR.
