Effects of some Aromatic Plant Oils on Thermo Oxidative Stability of Sunflower Oil

This study was conducted in order to study the effect of adding essential oils extracted from natural sources (basil - caraway – rosemary leaves - lemongrass) where the total phenolic substances of the previous oils were estimated and the oxidative stability was studied using the Ransimat for sunflower oil treated with natural antioxidants and BHT as an antioxidant industrial, then heating for 16 hours. The results showed that essential oils contain a high percentage of phenols ranging from 5.65 to 17.56 mg / 100 grams.The induction times determined by the transducer for sunflower oil added to it 400 ppm of extracted essential oils were longer than those recorded when adding 200 ppm of rosemary, basil, and lemongrass, whose levels were highest. Caraway plant was the one that contained the lowest percentage of the concentration of total phenols, while rosemary, basil, and lemongrass had the highest levels (BHT). additionally, to regulate the use of essential oils for better, more efficient results, while being heated for 16 hours, the addition of essential vegetable oils to sunflower oil decreased oxidation and Therefore, the extracts of aromatic plants are an important and effective source of natural antioxidants, which can be used in food oils instead of industrial antioxidants because of their high health and nutritional benefits enhanced oxidative stability.Therefore, the extracts of aromatic plants are an important and effective source of natural antioxidants, which can be used in food oils instead of industrial antioxidants because of their high health and nutritional benefits.