Effect of an Ethanol Extract from Summer Savory (Saturejae hortensisL) on the Stability of Sunflower Oil at Frying Temperature

The effect of the ethanol extract from Saturejae hortensis L on the oxidative and thermal processes occurring in sunflower oil during its high-temperature treatment (180°C) was investigated. The changes during simulated deep fat frying were monitored by determination of the oxidation stability at 100°C, as well as by determination of unchanged triacylglycerols. It was established that the addition of 1 and 5 g kg^-1 ethanol extract from S hortensis L leads to a decrease in the oxidative and thermal changes in the oil. The ethanol extract from S hortensis L improved the oxidative stability of sunflower oil even after 50 h at 180°C and it inhibited the oxidative processes more than the thermal processes under these conditions. © 1997 SCI.