Effect of an Ethanol Extract from Summer Savory (Saturejae hortensisL) on the Stability of Sunflower Oil at Frying Temperature
✍ Scribed by Yanishlieva, Nedyalka V; Marinova, Emma M; Marekov, Ilko N; Gordon, Michael H
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 270 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The e †ect of the ethanol extract from Saturejae hortensis L on the oxidative and thermal processes occurring in sunÑower oil during its hightemperature treatment (180¡C) was investigated. The changes during simulated deep fat frying were monitored by determination of the oxidation stability at 100¡C, as well as by determination of unchanged triacylglycerols. It was established that the addition of 1 and 5 g kg~1 ethanol extract from S hortensis L leads to a decrease in the oxidative and thermal changes in the oil. The ethanol extract from S hortensis L improved the oxidative stability of sunÑower oil even after 50 h at 180¡C and it inhibited the oxidative processes more than the thermal processes under these conditions.