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Title of Journal: J Therm Anal Calorim

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Abbravation: Journal of Thermal Analysis and Calorimetry

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Springer Netherlands

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DOI

10.1007/s12054-012-0090-y

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ISSN

1572-8943

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Rosemary Emphasis Type="Italic"Rosmarinus offic

Authors: A M T M Cordeiro M L Medeiros N A Santos L E B Soledade L F B L Pontes A L Souza N Queiroz A G Souza
Publish Date: 2012/11/07
Volume: 113, Issue: 2, Pages: 889-895
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Abstract

The restriction to the use of synthetic antioxidants has fostered the research on natural antioxidants taking into account that the prolonged usage of these substances can harm seriously the human being provoking degenerative diseases In the present study the antioxidant effect of the ethanolic rosemary Rosmarinus officinalis L extract on the oxidative stability of edible vegetable oils was investigated by means of the pressurized differential scanning calorimetry PDSC and oven test techniques The rosemary extract at the concentration of 2000 mg kg−1 as well as the synthetic antioxidant tertbutylhydroquinone TBHQ at the concentrations of 100 and 200 mg kg−1 were added to samples of sunflower oil corn oil and soybean oil The fatty acid profiles of the vegetable oils were determined by gas chromatography–mass spectrometry confirming the elevated contents of unsaturated fatty acids The thermogravimetric analysis showed that the rosemary extract is stable at the frying temperature of the oils The results of the oxidative stability demonstrated that the extract of Rosmarinus officinalis displayed a more effective protective action in the PDSC technique when compared with the synthetic antioxidant TBHQ indicating that it is a promising source of natural antioxidants for edible vegetable oils

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