Antioxidant efficacy of rosemary extract on oxidative stability and nutrient preservation of soybean oil during long-term kitchen use

文献类型： 外文期刊

第一作者： Song, Jingjing

作者： Song, Jingjing;Dou, Xinjing;Xu, Baocheng;Song, Jingjing;Fang, Mengxue;Yu, Li;Ma, Fei;Wang, Xuefang;Wang, Du;Li, Peiwu;Zhang, Liangxiao;Song, Jingjing;Fang, Mengxue;Yu, Li;Ma, Fei;Wang, Xuefang;Wang, Du;Li, Peiwu;Zhang, Liangxiao;Li, Peiwu;Zhang, Liangxiao;Li, Peiwu

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关键词： rosemary extract; oxidative stability; soybean oil; nutrients

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.1； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2025 年 60 卷 1 期

页码：

收录情况： SCI

摘要： Vegetable oil is susceptible to oxidative rancidity. The previous studies mainly focus on the oxidation of vegetable oils during storage or in sale but not long-term kitchen use. In this study, the oxidative stability of soybean oil (SBO) was investigated over 70 days of kitchen use. The impact of rosemary extract (RE) on the oxidative stability of SBO was evaluated by adding varying concentrations of RE (100-700 mg/kg) to SBO and using the synthetic antioxidant tert-butylhydroquinone as a positive control group. The results showed that the peroxide value of SBO with RE was significantly lower than that of the control group and remained within the acceptable national standard limits, indicating that RE significantly attenuated the oxidation of SBO, particularly at a dosage of 200 mg/kg. In contrast, the peroxide value of soybean oil in the control group without antioxidants exceeded the national standard limit after 70 days of use in the kitchen. Additionally, RE could protect tocopherols and sterols from oxidation. Compared with tertiary butylhydroquinone, 200 mg/kg of RE exhibited superior performance at the same concentration. These findings show that RE can effectively delay SBO oxidation and protect the nutrients, and it is a promising natural antioxidant.

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