The influence of natural antioxydans of different concentracions on the oxidation stability of sunflower oil

Oksidacija lipida je jedan od osnovnih problema tijekom procesiranja i skladištenja jestivih biljnih ulja. Oksidacija u jestivim biljnim uljima uzrokuje promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu istražen je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina (OxyLess®.CS), mješavine tokoferola (15% α-tokoferol, 5% β-tokoferol, 55-75% γ-tokoferol i 20-30% δ-tokoferol) i α-tokoferola u udjelima 0,05 %, 0,10 % i 0,15 % na oksidacijsku stabilnost hladno prešanog suncokretovog ulja. Utjecaj antioksidanasa i određivanje oksidacijske stabilnosti ulja provedeno je testom ubrzane oksidacije ulja Oven testom (63°C). Primjena ekstrakta ružmarina OxyLess CS pokazala je bolju zaštitu suncokretovog ulja od oksidacije, dok je α-tokoferol i mješavina tokoferola postigla podjednaku efikasnost. Suncokretovo ulje je skladišteno dva mjeseca pri povišenoj temperaturi uz dodatak antioksidanasa. Skladištenjem hladno prešanog ulja suncokreta dolazi do smanjenja vrijednosti Pbr primjenom ekstrakta ružmarina. Rezultat oksidacije ulja tijekom 4 dana trajanja testa i tijekom 2 mjeseca skladištenja izražen je peroksidnim brojem.Lipid oxidation is one of the main problems during processing and storaging of edible vegetable oils. Oxidation in edible vegetable oils causes a change in chemical, sensory and nutritional units. In this study the research was about the effect of additives of natural antioxidants of rosemary extract (OxyLess®.CS), mix of tocopherol ( min. 95% α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol) and α-tocopherol (vitamin E) 0,05%, 0,10% and 0,15% on the oxidation stability of the sun-dried chilled sunflower oil. Influence of antioxidant and determination of oxidative stability of sunflower oil was carried out bya accelerated oxidation test oil Oven test (63°C). The use of Oxy Less CS rosemary extract, showed much better result at sunflower oil protection from oxidation, while α-tocopherol and a mixture of tocopherols achieved the same efficiency. Sunflower oil was stored for two months with the addition of antioxidants. Storage of cold pressed sunflower oil turns up to be decreasing it´s value of Pbr. The result of oil oxidation during the 4 days long test an during 2 months of storaging is expressed by the peroxide number