The antioxidant effect of Melissa officinalis extract regarding the sunflower oil used in food thermal aplications

Nadina Buta, Nicolae Popa, Lucian Roman, Gabriel Bordea, Adrian Bordea, Nicoleta Bordea, Mariana A. Poiană, Teodor – Ioan Traşcă

Volume 19, Issue 2;
Pages: 276-279;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The aim of this paper was to study the effect of lemon balm (Melissa officinalis) compared with butylated hydroxytoluene regarding the retarding lipid oxidation of sunflower oil. Refined sunflower oil free of additives and supplemented by three concentration levels of lemon balm extract (200, 600, 1000 ppm) and one level of butylated hydroxytoluene (200 ppm) were subjected to convection heating for 1, 4, 8, 12, and 16 hours. To track the progress of lipid oxidation the following analyses were made: peroxid value (PV), p-anisidine value (p-AV) and TOTOX value. The measurements for the antioxidant characteristics of lemon balm are the FRAP value and Total phenolics value. According to the survey result that the lemon balm extract (LBE) shows a significantly inhibitory effect on lipid oxidation during heat treatment. Lemon balm extract in dose of 200 ppm inhibited the lipid oxidation in a similar maner to BHT and in dose of 600 ppm and 1000 ppm resulted an significant decrease of investigated indices. According to the results oxidative stability of sunflower oil can be improved using lemon balm natural extract.
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