ANTIOXIDANT EFFECT OF ROSEMARY EXTRACT (Rosmarinus officinalis L.) ON PREMEDITATEDLY OXIDIZED EDIBLE OIL

ARACELY JANNETH NARANJO VITERI; GALO ALBERTO INSUASTI CASTELO; VIOLETA MARICELA DALGO FLORES

NEUROQUANTOLOGY

ANKA PUBLISHER

Lugar: Londres; Año: 2022 vol. 20 p. 1194 - 1215

1303-5150

The present study sought to evaluate the antioxidant effect of an ethanolic extract of rosemary leaves of the species Rosmarinus officinalis L., for which the previously designed and elaborated extract was applied to an edible sunflower oil that has premeditated oxidation in proportion (1:10) respectively, at 0, 4, 9 and 15 days; oxidation was monitored using the peroxide value (PV) test in a comparative way between the oil with rosemary extract and the oil without extract. The ethanolic rosemary extract was obtained by progressive maceration for five times of a total of 600 g of rosemary leaves in 500 mL of ethanol (96%) without the addition of extra volumes and finally concentrated to approximately one-third of the volume obtained from the macerations. The level of oxidation observed comparatively between the oil without rosemary extract and the oil with rosemary extract showed a decrease in the percentage of oxidation: (day 0: 0.00%, remains at 0.00%), (day 4: from 29.03% decreases to 0.00%), (day 9: from 41.93% decreases to 9.68%) and (day 15: from 100.00% decreases to 22.57%), results that have been statistically supported by ANOVA (Minitab - Excel 2019). According to the NTE INEN 26 standard, the premeditated oxidized oil treated with rosemary extract for 15 days showed a PV that is in the range of compliance with the specification of the standard (0.00 to 10.00meq O2/Kg of oil), indicative that for oil without premeditated oxidation it would obtain an acceptable protective effect at a longer time. The antioxidant activity of the ethanolic extract of rosemary determined in the present study can be used especially in crude oils before refining.