Extraction from rosemary and application in retarted oxidation in cotton seed oil

Oxidation of oils and fats decreases organoleptic and nutritional values of food products.In order to prevent this process, natural antioxidants are used..In this study phenolic compounds were isolated from rosemary by different solvents. The optimum (600 ppm) concentrations of the extracts were added to cotton seed oil and the antioxidant activities were evaluated by means of induction period measurements employing rancimat apparatus and peroxcide and TBA value determined, at 70 cantigrades, during 20 days and compared with TBHQ. The phenolic contents in methanol rosemary extract were determined according to folin-ciocultue method. the amount was 34 mgl per dry weight. The results indicated that the extracted phenolic compounds were able to retard the oxidation process and the synergistic activities of fatty substrates examined.