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The influence of rosemary addition on the stability of the sunflower and virgin olive oil

The aim of this study was to examine the effect of dry rosemary leaves addition on the thermal and oxidative stability of refined sunflower oil and virgin olive oil. According to peroxide value (PV), p-anisidine value (AV) and total polar components (TPC), the oils supplemented with 5% dry rosemary leaves were significantly more stable than the control samples which didn't contain rosemary. Control sunflower oil after 30 hours of heating was not suitable for further consummation (TPC > 27%). At the same time TPC content for sunflower oil with rosemary leaves was about 21%, for control virgin olive oil about 20%, and for virgin olive oil with rosemary 14%. Virgin olive oil, due to its specific chemical composition had better oxidative and thermo oxidative stability then sunflower oil. Presence of rosemary in virgin olive oil has also shown better effect probably due to positive interaction of virgin olive oil antioxidants and rosemary antioxidants.

rosemary; virgin olive oil; sunflower oil; oxidative stability

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