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7925075 
Journal Article 
Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants 
Chen, X; Zhang, Y; Zu, Y; Yang, Lei; Lu, Qi; Wang, Wei 
2014 
Yes 
International Journal of Food Science and Technology
ISSN: 0950-5423
EISSN: 1365-2621 
49 
2 
385-391 
English 
WOS:000329585800009 
The antioxidant activities of ethanol extracts of rosemary (Rosmarinus officinalis L.) (RE) were tested in natural sunflower oil stored at 60 °C by measuring their peroxide values (POV), thiobarbituric acid-reactive substances (TBARS), free fatty acid (FFA) content and p-anisidine value (AnV) after regular intervals compared with synthetic antioxidants. After 3 weeks of storage at 60 °C, sunflower oil containing 200 mg kg-1 rosemary extracts showed lower POVs (75.7 ± 0.47 meq kg-1), thiobarbituric acid-reactive substances (TBARS)(0.161 ± 0.002 μg mL-1), FFA contents (0.45 ± 0.04 mg g-1) and AnV (12.4 ± 0.02) than the control sample. Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) showed POVs (204 ± 0.68, 159 ± 0.55, 20 ± 0.49 meq kg-1), thiobarbituric acid-reactive substances (TBARS) (0.171 ± 0.002, 0.184 ± 0.002, 0.069 ± 0.001 μg mL-1), FFA contents (0.34 ± 0.03, 0.46 ± 0.03, 0.2 ± 0.01 mg g-1) and AnV (14.7 ± 0.03, 16.5 ± 0.04, 6.77 ± 0.01), respectively, after 3 weeks of storage at 60 °C. These results illustrate that rosemary extracts exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT). © 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology. 
Antioxidant effects; rosemary extracts; sunflower oil