Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate

Abstract

Rosemary extracts are natural antioxidants, which can be considered an alternative for synthetic antioxidants in the food industry. The aim of the present study was to evaluate the oxidation stability and shelf-life of rosemary extracts combined with vitamin C (VC) and ascorbyl palmitate (AP) in peanut oil stored at 65°C. Peanut oil with tertbutyl hydroquinone (TBHQ) and without additives served as positive and negative controls, respectively. The peroxide value (POV), thiobarbituric acid reactant (TBARs), conjugated diene (CD), and conjugated triene (CT) values of the peanut oil samples were evaluated during accelerated storage every 48 h. Among them, 0.23 g/kg rosemary extracts combined with 0.13 g/kg VC and 0.07 mg/kg AP exhibited the best oxidative stability. Additionally, the oxidation kinetics model predicated that the rosemary extracts combined with VC and AP could effectively prolong the shelf-life of peanut oil. In accelerated storage, the rosemary extracts combined with VC and AP not only inhibited peanut oil oxidation like chemical antioxidants, but also were safer than chemical antioxidants. Therefore, the rosemary extracts combined with VC and AP were an effective alternative to chemical antioxidants, which could improve the oxidation stability and shelf-life of peanut oil.