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

Volume 20 No 7 (2022)

Aracely Janneth Naranjo Viteri; Galo Alberto InsuastAracely Janneth Naranjo Viteri; Galo Alberto Insuasti Castelo and Violeta Maricela Dalgo Floresi Castelo2 and Violeta Maricela Dalgo Flores

DOI: 10.14704/nq.2022.20.7.NQ33148

Abstract

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.

Keywords

<FOOD BIOCHEMISTRY>, <NATURAL ANTIOXIDANT>, <OIL PRESERVATION>, <OIL EXTRACTION>, <OIL OXIDATION>, <ROSEMARY (Rosmarinus officinalis L.)>, <PREMEDIATED OXIDATION>.

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