Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process


  • Jeanine Kathleen PEÑALOZA Tecnas S.A
  • Benjamin Alberto ROJANO Universidad Nacional de Colombia
  • Ana María PIEDRAHITA Universidad Nacional de Colombia



Oxidative stability, rosemary (Rosmarinus officinalis), hydro peroxides, total polar compounds, fluorescence spectroscopy


Background: Several studies have found that rosemary has active components with antioxidant potential, and that is why, an extract combined with ascorbyl palmitate provides protection for systems with high fat content was obtained. Aims: The aim of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations 1000, 1500 and 2000ppm, on the oxidative stability of palm oil subjected to accelerated oxidation and frying conditions, Methods: controlling the concentration of hydroperoxides, total polar compounds and the thermal stability of phenolic compounds it is conducted in the oil through fluorescence spectroscopy and were evaluated with and without addition of the extract. Results: The extract AP10R to 2000ppm inhibited the oxidation of olein in 30.38% and 60.84% in terms of the concentration of total polar compounds and hydroperoxides, respectively. In addition, Conclusions: Results indicated that heating decreases the concentration of polyphenols; this decrease was most evident in the olein without extract, reflecting the effect of rosemary extract on the stability of used oil polyphenols.

= 210 veces | PDF
= 152 veces|


Download data is not yet available.

Author Biographies

Jeanine Kathleen PEÑALOZA, Tecnas S.A

Extracts, Antioxidants and Bioactives Department

Benjamin Alberto ROJANO, Universidad Nacional de Colombia

School of Chemistry, PhD.

Ana María PIEDRAHITA, Universidad Nacional de Colombia

School of Chemistry, MSc.


Juárez M, Masson L, Sammán N. Deterioro del aceite de soya hidrogenado empleado en la fritura de un alimento cárnico. Grasas Aceites. 2005 Jan-April; 56(1): 53-58.

Bassama J, Achir N, Trystram G, Collignan A, Bohuon P. Deepfat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores. J Food Eng. 2015 March; 149: 204-13.

Arslan F. N, Kara H, Ayyildiz H. F, Topkafa M, Tarhan I, Kenar A. A. Chemometric approach to assess the fryingstability of cottonseed oil blends during deep-frying process: Polar and polymeric compound analyses. J Am Oil Chem Soc. 2013 March 1; 90(8): 1179-1193.

Barbosa-Canovas V. Deep-fat frying, fundamentals and applications. Maryland: Aspen Publication; 1999.

Laguerre M, Lecomte J, Villeneuve P. Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. Prog lipid Res. 2007 May 21; 46(5): 244-82.

Kmiecik D, Korczak J, Rudzińska M, Gramza-Michałowska A, Hęś M, Kobus- Cisowska J. Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions. Food Chem. 2015 April 15; 173: 966-71.

Shantha C, Decker E. A. Rapid, sensitive, Iron-based spectrophotometric methods for determination of peroxide values of food lipids. J AOAC International. 1994 March-April; 77(2): 421-24.

Pellegrini N, Vincenzo F. Cooking, industrial processing and caloric density of foods Curr Opin Food Sci. 2017 April; 14: 98-102.

Pinchuk I, Lichtenberg D. Analysis of the kinetics of lipid peroxidation in terms of characteristic time-points. Chem Phys Lipids. 2014 Feb; 178: 63-76.

Cheikhousman R, Zude M, Bouveresse D. J. R, Leger C. L, Rutledge D. N, Birlouez- Aragon I. Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating. Anal Bioanal Chem. 2005 July; 382(6): 1438-443.

Farhoosh R, Hoseini-Yazdi S.Z. Shelf-life prediction of olive oils using empirical models developed at low and high temperatures, Food Chem. 2013 Nov; 141(1): 557-65.

Chirinos R, Pedreschi R, Rogez H, Larondelle Y, Campos D. Phenolic compound contents and antioxidant activity in plants with nutritional and/or medicinal properties from the Peruvian Andean Region. Ind Crop Prod. 2013 May; 47: 145-52.

Roman O, Heyd B, Broyart B, Castillo R, Maillard M.N. Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions. LWT-Food Sci Technol. 2013 Jun; 52(1): 49-59.

Mozzon M, Pacetti D, Lucci P, Balzano M, Frega N.G. Crude palm oil from interspecific hybrid Elaeis oleifera χ Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides. Food Chem. 2013 Nov; 141(1): 245-52.

Martínez-Yusta A, Guillén M.D. Deep-frying: A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, usingi nuclear magnetic resonance. Food Res Int. 2014 Aug; 62: 998-007




How to Cite

PEÑALOZA, J. K., ROJANO, B. A., & PIEDRAHITA, A. M. (2017). Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process. Vitae, 24(2), 113–123.



Natural Products

Most read articles by the same author(s)

Similar Articles

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 > >> 

You may also start an advanced similarity search for this article.