Antioxidant activity of sage extracts in rapeseed oil irradiated with UV-rays.
The antioxidant activities of sage acetone oleoresin and its methanol-water fractions were tested in rapeseed oil at 0.1% concentrations and 80 degrees C temperature after irradiation with UV-rays (exposition 0.5 h). It was determined that even little doses of UV irradiation induce oxidation process in rapeseed oil samples both with additives and without them. The antioxidant activity of a synthetic antioxidant BHT was much lower than that of the sage fractions at 80 degrees C and forced air oven conditions. This finding proves the advantage of sage extracts in comparison with BHT at high temperatures. It was also found that methanol-water fraction separated from acetone oleoresin had the highest antioxidant activity in terms of the formation of primary and secondary oxidation products. Oil sample with this additive had the highest protection factor (PF = 4.53) when the oil was not irradiated with UV rays. The data obtained showed that all sage extracts had very strong antioxidant activity (PF > 3).
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Kaunas University of Technology, Department of Food Technology, Radvilenu pl. 19, LT-3028 Kaunas, Lithuania.
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Venskutonis
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D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D005229:Fatty Acids, Monounsaturated; D005503:Food Additives; D005511:Food Handling; D019686:Lamiaceae / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry; D010938:Plant Oils / Q000528:radiation effects*; D000074262:Rapeseed Oil; D013696:Temperature; D013997:Time Factors; D014466:Ultraviolet Rays
D000975:Antioxidants; D005229:Fatty Acids, Monounsaturated; D005503:Food Additives; D010936:Plant Extracts; D010938:Plant Oils; D000074262:Rapeseed Oil