Work

Optimizing the stability and antioxidant potential of used edible oils with rosemary residue powder enrichment

Year: 2024

Type: article

Abstract: This study explores the potential of enriching used edible oils with distillation residual rosemary powder (DRRP) to enhance their quality and stability.Physico-chemical and thermal analyses were performed to assess the oils' chemical quality indices.The results revealed that enrichment with 1%, 5%, and 10% DRRP significantly minimized acid index degradation, maintaining stability even after 11 days of storage.Additionally, the enriched oils demonstrated improved compliance with food quality standards.Thermal analysis further showed that DRRP enrichment markedly enhanced resistance to thermal degradation at elevated temperatures compared to virgin oil (positive control) and untreated used oil (negative control).These findings underscore the protective properties of DRRP, presenting a promising strategy to extend the shelf life of used oils in the food industry while promoting sustainable practices.

Source: Ecological Engineering & Environmental Technology

DOI: 10.12912/27197050/196936

Authors: Mohammed Satteih, Faouzi Errachidi, Fouad Ouzzani Chahdi

Institution: Sidi Mohamed Ben Abdellah University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: hybrid

Estimated APC paid: $161