Improving the quality of vegetable oils treated with phytochemicals: a comparative study


ŞAHİN SEVGİLİ S. , Elhussein E., Gulmez O., Kurtulbas E. , Yazar S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası:
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s13197-020-04428-z
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Özet

In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were added into the vegetable oils, respectively. Moreover, synthetic antioxidants were also dissolved into the oils for control reasons. Stability of the vegetable oils against the oxidation was evaluated via Rancimat by measuring induction time. The quality parameters of treated and untreated oil samples were compared depending on phenolic and carotenoid contents, antioxidant activity and induction time.