The effects of bleached and unbleached rosemary oleoresins on light-sensitized oxidation of soybean oil |
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Authors: | Clifford Hall III Susan Cuppett |
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Affiliation: | (1) Department of Food Science and Technology, University of Nebraska-Lincoln, 68583-0919 Lincoln, Nebraska |
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Abstract: | Bleached and unbleached forms of a rosemary oleoresin (RO) in stripped and nonstripped soybean oil behave both as antioxidant and prooxidant in a light-induced oxidative system. At 0.02 and 0.05% levels, RO had the greatest antioxidant activity, while at 0.01 and 0.5% levels it had the highest prooxidant activity in both stripped and nonstripped soybean oil. Treatment of both soybean oil systems with tertiary butylhydroquinone controlled light-induced oxidation of the oil better than did the oleoresin treatments. The prooxidant activity of the 0.5% RO level was probably due to an excess of prooxidant components being carried into the oil at that level, whereas the reduced antioxidant activity at 0.01% was probably due to the low initial level of active antioxidant components being added to the oil. Published as Journal Series No. 10072, Nebraska Agricultural Research Division, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919. |
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Keywords: | Bleached rosemary oleoresin light-induced oxidation nonstripped soybean oil stripped soybean oil tertiary butylhydroquinone |
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