Stabilization Of Sunflower And Olive Oils With Savory (Satureja Kitaibelii, Lamiaceae) (Vol 59, Pg 259, 2020)

The aim of the present study was chemical characterization of the savory (Satureja kitaibelii, Lamiaceae) extract, evaluation of its antioxidant potential and time-dependent monitoring of oxidative degradation parameters in sunflower and olive oil with added savory during storage and during the heating process. The savory extract was preliminary and in detail characterized for specific phenolic compounds, while the antioxidant potential was estimated in vitro through neutralization of 2,2'-diphenyl-1-picrylhydrazyl, hydroxyl and nitroso radicals, inhibition of lipid peroxidation and ferric reducing antioxidant power assay. The parameters of oxidative degradation of oils were estimated by peroxide value, specific extinction coefficients (K-232, K-270) and thiobarbituric acid reactive substances (TBARS) evaluation. Stabilization with savory showed a remarkable effect on oil oxidative degradation parameters. During storage at 4 degrees C for 70 days and heating at 180 degrees C, sunflower oil samples enriched with savory showed significantly lower peroxide values (constituting 17-49 % and 16-65 %, respectively, depending of the measurement time point), compared to control samples. The obtained results highlight the potential of savory as a novel valuable source of natural antioxidants, suggesting its potential to be used as a beneficial ingredient and make an impact on profitability of the functional food industry.