Uses of rosemary (Salvia rosmarinus) extract as natural preservative in peanut oil, African walnut oil and their 60:40 and 50:50 blends during accelerated storage

Food and Humanity Pub Date : 2025-01-18 DOI:10.1016/j.foohum.2025.100507

Sarah-Rose Mbong Kum , Fabrice Tonfack Djikeng , Achidi Aduni Ufuan , Veshe-Teh Zemoh Sylvia Ninying , Bernard Tiencheu

{"title":"Uses of rosemary (Salvia rosmarinus) extract as natural preservative in peanut oil, African walnut oil and their 60:40 and 50:50 blends during accelerated storage","authors":"Sarah-Rose Mbong Kum , Fabrice Tonfack Djikeng , Achidi Aduni Ufuan , Veshe-Teh Zemoh Sylvia Ninying , Bernard Tiencheu","doi":"10.1016/j.foohum.2025.100507","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed at evaluating the effect of rosemary extract in preserving multisource edible oils from peanut and African walnut oils during accelerated storage. Rosemary extract was added to 100 g of each oil blend/mixture at concentrations 500–1500ppm. Oil blends with ter-butyl hydroquinone served as positive control while the oil samples without antioxidants served as the negative ones. All oil samples were stored in an electric-air drying oven at 65<sup>0</sup> C for 21 days (8 h of heating per day). Samples were collected after every 7 days for quality analysis. Results showed that the total phenolic content was 33.72 mg EAE/g and the extract had good antioxidant properties. The effect of the extract on the oxidative stability of oil samples and their 50:50 and 60:40 (Peanut oil: Walnut oil) blends during accelerated storage proved that the extract significantly (p < 0.05) preserved the oils by delaying the formation of primary and secondary oxidation products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100507"},"PeriodicalIF":0.0000,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Humanity","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2949824425000114","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed at evaluating the effect of rosemary extract in preserving multisource edible oils from peanut and African walnut oils during accelerated storage. Rosemary extract was added to 100 g of each oil blend/mixture at concentrations 500–1500ppm. Oil blends with ter-butyl hydroquinone served as positive control while the oil samples without antioxidants served as the negative ones. All oil samples were stored in an electric-air drying oven at 65⁰ C for 21 days (8 h of heating per day). Samples were collected after every 7 days for quality analysis. Results showed that the total phenolic content was 33.72 mg EAE/g and the extract had good antioxidant properties. The effect of the extract on the oxidative stability of oil samples and their 50:50 and 60:40 (Peanut oil: Walnut oil) blends during accelerated storage proved that the extract significantly (p < 0.05) preserved the oils by delaying the formation of primary and secondary oxidation products.

查看原文本刊更多论文

使用迷迭香（鼠尾草）提取物作为花生油，非洲核桃油及其60:40和50:50混合物中的天然防腐剂加速储存

本研究旨在评价迷迭香提取物对花生油和非洲核桃油中多源食用油的加速贮藏效果。将迷迭香提取物加入每种油混合物中，浓度为500-1500ppm，各100 g。加入对苯二酚的油为阳性对照，不加入抗氧化剂的油为阴性对照。所有油样在650℃的电风干箱内保存21天（每天加热8 h）。每隔7天采集样品进行质量分析。结果表明，总酚含量为33.72 mg EAE/g，提取物具有良好的抗氧化性能。在加速贮藏过程中，提取液对油样及其50:50和60:40（花生油：核桃油）混合物氧化稳定性的影响证明，提取液通过延缓一次氧化产物和二次氧化产物的形成而显著地保存了油样（p <； 0.05）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Humanity

自引率

0.00%

发文量