| Titles |
|
English :
|
ُExtension of induction period of some vegetable
Oils by using natural plant extract (NPE) And refined rice bran oil
NAHED M . M ATTA
|
|
Arabic :
|
اطالة فترة ثبات بعض الزيوت النباتية بأستخدام مستخلص النبات الطبيعى وزيت رجيع الكون المكرر
|
|
| Abstract |
To avoid use of the synthectic additives, the natural plant extract (NPE) of rosemary and sage leaves and also refined rice bran Oil (as a source of natural antioxidant and high stability oil ) were added to sunflower , soybean and blended oils to extend the induction period (oxidative stability) and cause improvement of the quality of these oils .
• The results indicated that , the phenolic compounds in natural plant extract (methanolic extract) of rosemary and sage leaves fractionated and determinated by HPLC , that about 12 phenols were detected , vanilic , coffein , syringic , coumarin , protocatachoic , chrisin , cinnamic , ferrulic , norengenin , caffeic , galic and chlorogonic .
• Refined rice bran oil (RRBO) was found to be more stable towards oxidation (25.0 hr) and it contains high amount of total tocopherols (454.22 ppm) .
• The addition of NPEof rosemary and sage leaves and RRBO to the investigated oils caused remarkably the induction period (stability) and total tocopherols and reduced the peroxide value , acidity , trine at 232nm and triene at 268nm . of these oils .
• Rosemary extract was superior to that of sage extract increasing oils stability and quality .
|
| Publication year |
2010
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
EGYPT .J . Agric . Res .,
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|