SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

ABSTRACT Background: Several investigations report to rosemary as a plant rich in bioactive components with antioxidant potential, in this work, a rosemary extract was obtained that combined with ascorbyl palmitate provides a synergistic protection to a high fat diet (palm olein). Objectives: The...

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Autores principales:	Jeanine Kathleen PEÑALOZA, Benjamin Alberto ROJANO, Ana Maria PIEDRAHITA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	Oxidative stability rosemary (Rosmarinus officinalis) hydroperoxides total polar compounds (TPC) fluorescence spectroscopy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/9705dcf44f1642768cefb6b9eb7b14f4
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spelling	oai:doaj.org-article:9705dcf44f1642768cefb6b9eb7b14f42021-12-02T10:39:24ZSELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS0121-400410.17533/udea.vitae.v24n2a04https://doaj.org/article/9705dcf44f1642768cefb6b9eb7b14f4http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000200113&lng=en&tlng=enhttps://doaj.org/toc/0121-4004ABSTRACT Background: Several investigations report to rosemary as a plant rich in bioactive components with antioxidant potential, in this work, a rosemary extract was obtained that combined with ascorbyl palmitate provides a synergistic protection to a high fat diet (palm olein). Objectives: The objective of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations of 1000, 1500 and 2000 ppm, on the oxidative stability of palm oil subjected to accelerated oxidation conditions and in a frying process. Methods: Lipid peroxidation of palm olein with and without antioxidants was monitored by measuring the concentration of hydroperoxides and total polar compounds; the thermal stability of the phenolic compounds in the oil was evaluated by fluorescence spectroscopy. Results: The AP10R extract at 2000 ppm inhibited olein oxidation by 30% and 60% in terms of total hydroperoxide and polar concentrations, respectively. The AP30 extract at 2000 ppm had similar inhibition behaviors with values of 27% of total hydroperoxides and 54% by total polar compounds in a time from 20 to 25 h. Conclusions: The results indicated that heating reduces the concentration of polyphenols; this decrease was more evident in olein without antioxidants, reflecting the effect of the polyphenols of rosemary extract on the thermal stability of palm olein.Jeanine Kathleen PEÑALOZABenjamin Alberto ROJANOAna Maria PIEDRAHITAUniversidad de AntioquiaarticleOxidative stabilityrosemary (Rosmarinus officinalis)hydroperoxidestotal polar compounds (TPC)fluorescence spectroscopyFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 2, Pp 113-123
institution	DOAJ
collection	DOAJ
language	EN
topic	Oxidative stability rosemary (Rosmarinus officinalis) hydroperoxides total polar compounds (TPC) fluorescence spectroscopy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Oxidative stability rosemary (Rosmarinus officinalis) hydroperoxides total polar compounds (TPC) fluorescence spectroscopy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Jeanine Kathleen PEÑALOZA Benjamin Alberto ROJANO Ana Maria PIEDRAHITA SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS
description	ABSTRACT Background: Several investigations report to rosemary as a plant rich in bioactive components with antioxidant potential, in this work, a rosemary extract was obtained that combined with ascorbyl palmitate provides a synergistic protection to a high fat diet (palm olein). Objectives: The objective of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations of 1000, 1500 and 2000 ppm, on the oxidative stability of palm oil subjected to accelerated oxidation conditions and in a frying process. Methods: Lipid peroxidation of palm olein with and without antioxidants was monitored by measuring the concentration of hydroperoxides and total polar compounds; the thermal stability of the phenolic compounds in the oil was evaluated by fluorescence spectroscopy. Results: The AP10R extract at 2000 ppm inhibited olein oxidation by 30% and 60% in terms of total hydroperoxide and polar concentrations, respectively. The AP30 extract at 2000 ppm had similar inhibition behaviors with values of 27% of total hydroperoxides and 54% by total polar compounds in a time from 20 to 25 h. Conclusions: The results indicated that heating reduces the concentration of polyphenols; this decrease was more evident in olein without antioxidants, reflecting the effect of the polyphenols of rosemary extract on the thermal stability of palm olein.
format	article
author	Jeanine Kathleen PEÑALOZA Benjamin Alberto ROJANO Ana Maria PIEDRAHITA
author_facet	Jeanine Kathleen PEÑALOZA Benjamin Alberto ROJANO Ana Maria 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
url	https://doaj.org/article/9705dcf44f1642768cefb6b9eb7b14f4
work_keys_str_mv	AT jeaninekathleenpenaloza selectionandroleofamixrosemaryrosmarinusofficinalispalmitateascorbylasantioxidantinafryingprocess AT benjaminalbertorojano selectionandroleofamixrosemaryrosmarinusofficinalispalmitateascorbylasantioxidantinafryingprocess AT anamariapiedrahita selectionandroleofamixrosemaryrosmarinusofficinalispalmitateascorbylasantioxidantinafryingprocess
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SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

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