Scientific journal

59 2020

Journal of Food and Nutrition Research
Summary No. 3 / 2020

Salaj, N. – Kladar, N. – Srđenović Čonić, B. – Jeremić, K. – Barjaktarović, J. – Hitl, M. – Gavarić, N. – Božin, B.
Stabilization of sunflower and olive oils with savory (Satureja kitaibelii, Lamiaceae)
Journal of Food and Nutrition Research, 59, 2020, No. 3, s. 259-271

Nebojša Salaj, Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia. Tel./fax: +381 21 422 760, e-mail: nebojsa.salaj@mf.uns.ac.rs

Received 4 May 2020; 1st revised 17 June 2020; 2nd revised 11 August 2020; accepted 11 August 2020; published online 8 September 2020.
Corrigendum to article published online 29 November 2020.

Summary: 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 (K232, K270) and thiobarbituric acid reactive substances (TBARS) evaluation. Stabilization with savory showed a remarkable effect on oil oxidative degradation parameters. During storage at 4 °C for 70 days and heating at 180 °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.

Keywords: savory; sunflower oil; olive oil; storage; heating process; oil oxidation

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