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Abstract

We hypothesized that rosemary essential oil would inhibit or reduce lipid oxidation in plant oils due to the antioxidative properties. The aim of this study was to investigate the content of 2-thiobarbituric acid reactive substances (TBARS) in the various plant oils (rapeseed oil, olive oil, rice oil) with the use of rosemary essential oil (Etja, Elblag, Poland) as antioxidant agent by monitoring the lipid peroxidation during one month storage period.
The effect of the interaction of the addition of REO and storage time on TBARS value in the rapeseed oil.
Lipid oxidation increased significantly (p<0.001) during storage, particularly in the control sample (the rapeseed oil), which showed the highest increase at 8 days (19-fold increased) and at 40 days (14.4-fold increased). The REO decreased lipid oxidation compared to the control sample by 23.9 % (p<0.05) at 8 days and by 9.4 % (p>0.05) at 40 days. At 15 days, the TBARS values reached approximately 22.31 μmols∙mL-1, corresponding to a lipid oxidation increase of approximately 33.8% (p>0.05) for samples enriched by REO.
The rosemary essential oil decreased lipid oxidation in the rapeseed oil compared to the control sample by 23.9 % (p<0.05) at 8 days and by 9.4 % (p>0.05) at 40 days. Addition of rosemary essential oil to olive oil increased significantly TBARS values only at 8 days of the storage. The reduction of the lipid oxidation was the highest at 40 days as compared to the start of the study. Rosemary essential oil added to rice oil induced the increase of TBARS level at 8 days (by 23.7 %, p<0.05) and 0 days (by 64.4 %, p<0.05), respectively. Lipid peroxidation retarding capacity of rosemary essential oil was found obviously promising. These antioxidant activities seem to be attributed to antioxidant compounds present in the rosemary essential oil.
Consequently, rosemary essential oil could be successfully added to various plant oils as a natural antioxidant source for feeding animals. The knowledge of extent and mode of inhibition of specific compounds, which are present in plant essential oils, may contribute to the successful application of such natural preservatives in foods since certain combinations of second metabolites provide a high antioxidant activity.

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