Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems

A study was conducted to investigate the oxidative behavior of various mixtures of rosemary, sage, and citric acid in a linoleic acid model system by oxygen consumption measurement and in a palm olein system by differential scanning calorimetry (DSC) analysis. Response surface methodology was used t...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2000-09, Vol.77 (9), p.945-n/a
Hauptverfasser:	Irwandi, J., Che Man, Y. B., Kitts, D. D., Bakar, J., Jinap, S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma and flavouring agent industries Biological and medical sciences Citric acid differential scanning caloorimetry Differential scanning calorimetry Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Mathematical models Oleic acid Oxidation oxidative behavior Oxygen oxygen consumption measurement Plants (botany) response surface methodology rosemary sage
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Zusammenfassung:	A study was conducted to investigate the oxidative behavior of various mixtures of rosemary, sage, and citric acid in a linoleic acid model system by oxygen consumption measurement and in a palm olein system by differential scanning calorimetry (DSC) analysis. Response surface methodology was used to optimize the use of the mixtures. Results showed that rosemary and sage were two important factors for the protective index (PI). The two antioxidants were highly significantly (P
ISSN:	0003-021X 1558-9331
DOI:	10.1007/s11746-000-0149-7