Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil

被引：260

作者：

Hras, AR

Hadolin, M

Knez, Z

Bauman, D

机构：

[1] Univ Maribor, Fac Chem & Chem Engn, SLO-2000 Maribor, Slovenia

[2] PINUS TKI, Chem Works, SLO-2327 Race, Slovenia

来源：

FOOD CHEMISTRY | 2000年 / 71卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(00)00161-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidative activities of four natural antioxidants: rosemary extract (ROS.CON), alpha-tocopherol (TOC), ascorbyl palmitate (AP) and citric acid (CA) were studied in sunflower oil stored at 60 degrees C. Among them, rosemary extract (ROS.CON) exhibited the best antioxidative activity, as determined by peroxide and anisidine value measurements. alpha-Tocopherol showed a prooxidative effect on stability of sunflower oil at tested conditions. The synergistic effects of alpha-tocopherol (TOC), ascorbyl palmitate (AP) and citric acid (CA) on rosemary extract (ROS.CON) were investigated. When combined with citric acid and especially ascorbyl palmitate, the rosemary extract showed an additive antioxidative effect, while by mixture with alpha-tocopherol a negative synergism was observed. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：229 / 233

页数：5

共 27 条

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