Effect of rosemary extracts on the antioxidant capability of aqueous enzymatic vegetable oils

Determined the differencs between rosemary extracts extracted from two kinds of solvents(namely methanol and ethanol) on the oxidative stability and antioxidant capacity of enzyme-assisted aqueous extraction processing(EAEP) vegetable oils. The antioxidant capacity was tested by these following indexes,namely oxidation induction time(OIT),DPPH radical scavenging ability and ABTS+radical scavenging ability. The results showed that rosemary extracts could effectively improved the oxidative stability and antioxidant capacity of vegetable oils. Methanol was proved to be the most effective solvent for rosemary extracts to inhibit lipid oxidation.