Uticaj dodatka ruzmarina i belog luka na kvalitet i održivost hladno presovanog ulja suncokreta linolnog i visokooleinskog tipa | The influence of the addition of rosemary and garlic on the quality and oxidative stability of linoleic and high-oleic cold pressed sunflower oil

Oxidative stability is one of the most important parameters of edible oil quality. It indicates the possibility of using the oil in technological processes, as well as the shelf life. The fatty acids composition is of particular importance from the aspect of oxidative stability. The higher the unsaturated fatty acids content and the lower saturated fatty acids content is, the faster the oxidation reaction takes place. The most susceptible to oxidative changes is linolenic fatty acid, followed by linoleic and oleic fatty acids. Improving the oxidative stability of the oil can be achieved by adding different components with antioxidant properties such as synthetic antioxidants, plant extracts or plants. In this paper, the effect of adding rosemary and garlic to linoleic and high-oleic sunflower oil on quality and oxidative stability was investigated. Dried rosemary and garlic were added in the content of 0.5 and 3%, while the oxidative stability was tested using the Shaal-oven and Rancimat test. Better characteristics, in terms of oil stability, were found in the samples with rosemary. With more oxidatively stable oils, such as high-oleic sunflower oil, the addition of rosemary at a content of 0.5% led to a significant increase in the oil stability, while with less stable oils, such as linoleic sunflower oil, a rosemary content of 3% led to a significant improvement. On the other hand, garlic in the early stages of the oxidative changes of the oil, which were shown on the 7th day of the Shaal-oven test, has a favorable effect on the oxidative stability of the oil, while in the later stages no positive effect on the oxidative stability of the oil was determined.