TY  - SER
AU  - Atta,Nahed M.M.
TI  - Extension of induction period of some vegetable oils by using natural plant extract (NPE) and refined rice bran oil
KW  - Plant extracts
KW  - Rice oil
KW  - Synthetic lubricants
KW  - Testing
KW  - Antioxidants
KW  - Furfural
KW  - Sunflower seed oil
KW  - Vegetable oils
KW  - Soy oil industry
KW  - Phenols
KW  - Analysis
KW  - Rosemary
N1  - Includes references
N2  - To avoid use of the synthetic additives, the natural plant extract (NPE) of rosemary and sage leaves and also refined rice bran oil (as   ma source of natural antioxidant and high stability oil) were added to sunflower, soybean and blended oils to extend the induction period (oxidative stability) and cause improvement of the quality of these oils.  •The results indicated that, the phenolic compounds in natural plant extract (methanolic extract) of rosemary and sage leaves fractionated and determinated by HPLC, that about 12 phenols were detected, vanillic, coffein, syringic, coumarin, protocatachoic, chrisin, cinnamic, ferrulic, norengenin, caffeic, Galic and chlorogonic. •Refined rice bran oil (RRBO) was found to be more stable towards oxidation (25.0 hr.) and it contains high amount of total tocopherols (454.22 ppm). •The addition of NPE of rosemary and sage leaves and RRBO to the investigated oils caused remarkably the induction period (stability) and total tocopherols and reduced the peroxide value, acidity, triene at 232nm and triene at 268nm of these oils. Rosemary extract was superior to that of sage extract increasing oils stability and quality
UR  - http://nile.enal.sci.eg/EALE/2010/EJAR/8810/3/831.pdf
ER  -