Efecto antioxidante de un extracto de romero (Rosmarinus officinalis L.) sobre aceite comestible premeditadamente oxidado

Abstract

The present study sought to assess the antioxidant effect of an ethanolic extract of rosemary leaves from the species of Rosmarinus officinalis L., for which the extract was apply previously designed and elaborated from edible sunflower oil that has premeditated oxidation in the proportion of (1:10) respectively, at 0, 4, 9 and 15 days; the oxidation was monitored using the peroxide value test (PV) comparatively between the oil that contains rosemary extract and the oil without extract. The ethanolic extract of rosemary was obtained by a progressive maceration on five occasions of a total of 600gr of rosemary leaves in 500mL of ethanol (96%) without adding any extra volumes and finally concentrated until only one-third of its volume was obtained from the macerations. The level of oxidation observed between the oil without rosemary extract, and the oil with rosemary extract showed a decrease in the percentage of oxidation: (day 0: 0.00%, it remains at 0.00%), (day 4: from 29.03% decreases to 0.00%), (day 9: from 41.93% decreases to 9.68%) and (day 15: from 100.00% decreases to 22.57%), the results have been statistically supported using ANOVA (Minitab - Excel 2019). According to the NTE INEN 26 regulation, the oil deliberately oxidized and treated with the rosemary extract for 15 days showed a PV inside the compliance range of the standard specification (0.00 to 10.00meq O2 / Kg of oil), indicative that for oil without previous oxidation it would obtain an acceptable protection effect for longer periods. The antioxidant activity of ethanolic extract of rosemary determined in the study showed that it can be applied especially in raw oils before refining these.