| Abstract: | The effect of ethanol and acetone extracts obtained from Greek sage (Salvia fruticosa) and summer savory (Satureja hortensis L.) on the thermal stability of vegetable oils heated at frying temperature (180 °C) was studied. Virgin olive oil (VOO), refined olive oil (ROO), sunflower oil (SO), and a commercial oil blend suitable for frying (BL), enriched with each extract obtained from the two plant materials at a concentration of 3 g/kg oil, were heated at 180 °C for 10 h. Changes during heating were assessed by quantification of total polar materials and determination of p‐anisidine values. The acetone extract obtained from Greek sage showed a better inhibitory effect against thermal oxidation of heated refined oils (BL, ROO, SO) than the respective ethanol extract, although the latter was found to have a relatively higher total phenol content. Both summer savory extracts effectively retarded the thermal oxidation reactions during oil heating, showing a more pronounced effect than the Greek sage acetone extract. The activity of the acetone extract obtained from summer savory was stronger (SO, BL) or similar (ROO, VOO) to that of the summer savory ethanol extract, although the latter was found to have a higher total phenol content. |
