Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process

Background: Several studies have found that rosemary has active components with antioxidant potential, and that is why, an extract combined with ascorbyl palmitate provides protection for systems with high fat content was obtained. Aims: The aim of this study was to evaluate the effect of the addit...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Jeanine Kathleen PEÑALOZA, Benjamin Alberto ROJANO, Ana María PIEDRAHITA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2017
Materias:	Oxidative stability rosemary (Rosmarinus officinalis) hydro peroxides total polar compounds fluorescence spectroscopy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/215def09b1e843068cfd98f1135a6fa2
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:215def09b1e843068cfd98f1135a6fa2
record_format	dspace
spelling	oai:doaj.org-article:215def09b1e843068cfd98f1135a6fa22021-11-19T04:09:05ZSelection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process0121-40042145-2660https://doaj.org/article/215def09b1e843068cfd98f1135a6fa22017-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/325516https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: Several studies have found that rosemary has active components with antioxidant potential, and that is why, an extract combined with ascorbyl palmitate provides protection for systems with high fat content was obtained. Aims: The aim of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations 1000, 1500 and 2000ppm, on the oxidative stability of palm oil subjected to accelerated oxidation and frying conditions, Methods: controlling the concentration of hydroperoxides, total polar compounds and the thermal stability of phenolic compounds it is conducted in the oil through fluorescence spectroscopy and were evaluated with and without addition of the extract. Results: The extract AP10R to 2000ppm inhibited the oxidation of olein in 30.38% and 60.84% in terms of the concentration of total polar compounds and hydroperoxides, respectively. In addition, Conclusions: Results indicated that heating decreases the concentration of polyphenols; this decrease was most evident in the olein without extract, reflecting the effect of rosemary extract on the stability of used oil polyphenols. Jeanine Kathleen PEÑALOZABenjamin Alberto ROJANOAna María PIEDRAHITAUniversidad de AntioquiaarticleOxidative stabilityrosemary (Rosmarinus officinalis)hydro peroxidestotal polar compoundsfluorescence spectroscopyFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 2 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Oxidative stability rosemary (Rosmarinus officinalis) hydro peroxides total polar compounds fluorescence spectroscopy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Oxidative stability rosemary (Rosmarinus officinalis) hydro peroxides total polar compounds fluorescence spectroscopy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Jeanine Kathleen PEÑALOZA Benjamin Alberto ROJANO Ana María PIEDRAHITA Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process
description	Background: Several studies have found that rosemary has active components with antioxidant potential, and that is why, an extract combined with ascorbyl palmitate provides protection for systems with high fat content was obtained. Aims: The aim of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations 1000, 1500 and 2000ppm, on the oxidative stability of palm oil subjected to accelerated oxidation and frying conditions, Methods: controlling the concentration of hydroperoxides, total polar compounds and the thermal stability of phenolic compounds it is conducted in the oil through fluorescence spectroscopy and were evaluated with and without addition of the extract. Results: The extract AP10R to 2000ppm inhibited the oxidation of olein in 30.38% and 60.84% in terms of the concentration of total polar compounds and hydroperoxides, respectively. In addition, Conclusions: Results indicated that heating decreases the concentration of polyphenols; this decrease was most evident in the olein without extract, reflecting the effect of rosemary extract on the stability of used oil polyphenols.
format	article
author	Jeanine Kathleen PEÑALOZA Benjamin Alberto ROJANO Ana María PIEDRAHITA
author_facet	Jeanine Kathleen PEÑALOZA Benjamin Alberto ROJANO Ana María PIEDRAHITA
author_sort	Jeanine Kathleen PEÑALOZA
title	Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process
title_short	Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process
title_full	Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process
title_fullStr	Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process
title_full_unstemmed	Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process
title_sort	selection and role of a mix rosemary (rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process
publisher	Universidad de Antioquia
publishDate	2017
url	https://doaj.org/article/215def09b1e843068cfd98f1135a6fa2
work_keys_str_mv	AT jeaninekathleenpenaloza selectionandroleofamixrosemaryrosmarinusofficinalispalmitateascorbylasantioxidantinafryingprocess AT benjaminalbertorojano selectionandroleofamixrosemaryrosmarinusofficinalispalmitateascorbylasantioxidantinafryingprocess AT anamariapiedrahita selectionandroleofamixrosemaryrosmarinusofficinalispalmitateascorbylasantioxidantinafryingprocess
_version_	1718420482884108288

Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process

Ejemplares similares