Effects of blackcurrant seeds and rosemary extracts on oxidative stability of bulk and emulsified lipid substrates

The effects of blackcurrant seeds extract and commercially available rosemary extracts on rapeseed oil and rapeseed oil triacylglycerol oxidative stability were evaluated. The antioxidant activity of plant extracts was investigated, both in bulk and emulsified lipid substrates, and compared with those of α-tocopherol and BHT. The investigation showed that blackcurrant seeds and rosemary extracts are the source of active antioxidants and are appropriate for food lipid stabilization. The extracts performed better in stripped substrates as they may interfere with native tocopherols present in rapeseed oil and show different activity according to the presence of water. α-Tocopherol, a 200 ppm, was inactive in bulk and emulsified rapeseed oil but was an effective antioxidant in triacylglycerols. BHT showed the best performance of all used additives in emulsified substrates.