The influence of Petroselinum Crispum and Levisticum Officinale Koch. Extracts on the thermal stability of the functional mixtures of vegetable oils

Abstract

In recent years there is a tendency to use the natural extract of herbs as stabilizators for the vegetable oils. This beneficial effect is due to the rich antioxidants content in these herbs. In this paper, as a source of natural antioxidants have been used oil extracts of parsley and lovage. The obtained extracts were injected into the mixture of oils of sunflower and grape seed, subsequently heated at a temperature of 160°C. Then, the samples of oils were examined for such quality indicators, as acid index, the content of dienes and trienes, refractive index, and were analyzed by UV/Vis spectra. Based on this data it was concluded that the natural extracts of parsley and lovage have an inhibiting effect on the thermal stability of the oil samples.