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Effects of some aromatic plant oils on Thermo Oxidative stability of sun flower oil [electronic resource].

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El-Kashef, A. H. M

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Language: English Summary language: Arabic Description: p.45-57Other title:

تأثير زيوت بعض النباتات العطرية على درجة الثبات الأكسيدي لزيت دوار الشمس أثناء التسخين [Added title page title]

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Assiut journal of agricultural sciences, 2014 v. 45 (1) [electronic resource].

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In: Assiut Journal of Agricultural Sciences 2014.v.45(1)Summary: Essential oils were obtained from four selected aromatic plants namely: clove, fennel, rosemary and thyme. Their contents of total polyphenols were determined. The antioxidant activities of the studied aromatic plant oils on sunflower oil comparing with the synthetic antioxidant Butylated Hydroxy Toluene (BHT) were determined by a Rancimat apparatus. Anti oxidative effect of the extracted aromatic plant oils on the oxidative stability of sunflower oil during heating up to 18 hours was also evaluated. The obtained results indicated that, the studied aromatic plants were rich in phenolic contents which ranged from 9.32 to 19.82 mg as gallic acid/100g on dry weight base. The highest level of total phenolics was found in rosemary followed by fennel and clove, while thyme recorded the lowest.

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Essential oils were obtained from four selected aromatic plants namely: clove, fennel, rosemary and thyme. Their contents of total polyphenols were determined. The antioxidant activities of the studied aromatic plant oils on sunflower oil comparing with the synthetic antioxidant Butylated Hydroxy Toluene (BHT) were determined by a Rancimat apparatus. Anti oxidative effect of the extracted aromatic plant oils on the oxidative stability of sunflower oil during heating up to 18 hours was also evaluated. The obtained results indicated that, the studied aromatic plants were rich in phenolic contents which ranged from 9.32 to 19.82 mg as gallic acid/100g on dry weight base. The highest level of total phenolics was found in rosemary followed by fennel and clove, while thyme recorded the lowest.

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