Antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil

GAYOL, M.F.; PAMPRARO, M.; GROSSO N. R.; FERNÁNDEZ, H.; BORGARELLO, A. V.; GAYOL, M.F.; MEZZA, N.; GROSSO N. R.; PAMPRARO, M.; FERNÁNDEZ, H.; BORGARELLO, A. V.; MEZZA, N.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2018 vol. 242 p. 9 - 15

0308-8146

The objective of this study was to evaluate antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil. The enriched fractions in antioxidant activity were obtained in a series of 4 stages. In the first stage, rosemary essential oil was fed and two fractions were obtained: distillate and residue. In the subsequent steps, feeding flow consisted of the residue from the previous stage. The residue fractions had the largest capacity to capture free radicals, and showed lowest Peroxide Value, Conjugated Dienes and Conjugated Trienes. Antioxidant activity in the extracts analysed was due to alfa-terpineol and cis-sabinene hydrate. Both compounds are oxygenated monoterpenes. The results of oxidative stability showed that residues and BHT have an important antioxidant activity. Residue fractions obtained by short path molecular distillation from rosemary essential oil could be used as natural antioxidants.