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Gac oil contains a high amount of unsaturated fatty acids and carotenoids that are easily degraded during production and storage. Therefore, it is necessary to have appropriate methods to limit the oxidation in gac oil that leads to undesirable by-products. Green tea and rosemary extracts exhibit excellent antioxidant activities against oxidation in vegetable oils. Here, the protective effects of green tea and rosemary extracts on gac oil were evaluated for 7 consecutive days at 60oC. Supplementation with 4000 mg/kg green tea and rosemary extracts significantly improved oil stability by reduction of 35 and 47% peroxide values; produced higher carotenoid content of about 0.31 and 0.35 mg/g; and maintaining 82 and 92% rancimat values when compared to initial samples, respectively. In comparison to BHA and BHT at 150 mg/kg, green tea extracts at 4000 mg/kg showed higher antioxidant efficacies and sensory scores.
Keywords: gac oilantioxidants; carotenoids; peroxide value; rancimat
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