EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL

• Published in: Food and bioproducts processing Vol. 124; pp. 33 - 47
• Main Authors: Moczkowska, Malgorzata, Karp, Sabina, Horbanczuk, Olaf K., Hanula, Monika, Wyrwisz, Jaroslaw, Kurek, Marcin A.
• Format: Journal Article
• Language: English
• Published: Rugby Elsevier B.V 01-11-2020; Elsevier Science Ltd
• Subjects: Acetates; Acetic acid; Acetone; Antioxidant properties; Antioxidants; Butylated hydroxytoluene; Ethanol; Ethyl acetate; Extraction processes; Fatty acids; Food industry; Food processing industry; Hemp; Hemp oil; Linoleic acid; Natural antioxidant; Oil; Oils & fats; Oilseeds; Oxidation; Oxidation process; Oxidative stability; Phenolic compounds; Phenols; Rosemary; Rosemary extract; Seeds; Shelf life; Solvent extraction; Solvents; Stability; Storage stability; Thiobarbituric acid; Natural antioxidant; Rosemary extract; Solvent extraction; Oxidative stability; Hemp oil
• ISSN: 0960-3085; 1744-3571
• DOI: 10.1016/j.fbp.2020.08.002

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•Four different solvents were used to evaluate and obtain rosemary extract (RE)•The highest antioxidant properties of RE was noted for RE-ETOH extraction•RE indicated a greater antioxidant effect on α-linoleic acid preservation than BHT•The best results in inhibiting oxidation of hemp oil were obtained for RE-ETH_ACE (20mg/100g oil)•Rosemary extract could be used as antioxidant in food products
Rosemary extract (RE) is a natural antioxidant, whose effectiveness depends on the extraction method. It can be considered an alternative for synthetic antioxidants in the food industry. The aim of this research was to evaluate the rosemary extract antioxidant efficiency, obtained by various solvents, on hemp oil quality and storage stability. The following solvents were used to extract antioxidant compounds from rosemary leaves: ethanol (RE-ETOH), methanol (RE-MEOH), acetone (RE-AC) and ethyl acetate (RE-ETH_ACE). The complex evaluation of the antioxidant properties of those extracts was performed. In addition, their impact on the oxidation dynamics of hemp oil throughout the storage period was tested. Their effectiveness was compared to butylated hydroxytoluene (BHT). The highest total phenolic content (TPC) and antioxidant capacity were characterised by RE-MEOH and the lowest by RE-ETH_ACE. The lowest thiobarbituric acid reactive substances (TBARS) value after 14 days of storage, however, was noted for RE-MEOH and RE-ACE (1.01 and 1.18μmol/kg respectively). The addition of rosemary extract indicates a greater antioxidant effect for some n-3 fatty acids, e.g. α-linoleic acid, than BHT. Rosemary extract has a positive effect in reducing the oxidation process and can provide a natural alternative to synthetic antioxidants, especially for products with a high n-3 fatty acid content.