Tocopherol content and fatty acid profile in soybean oil supplemented with salvia extract (Salvia officinalis L.) during heating

Abstract

This paper aimed to assess the tocopherol content and evaluate the fatty acid profile in soybean oil supplemented with salvia extract during heating, so as to verify the isolated and synergistic effect of natural and synthetic antioxidants. In order to obtain the extract, the lyophilized and crushed salvia was subjected to extraction by ethyl alcohol for 30 min, with a 1:20 salvia:ethyl alcohol ratio, under continuous agitation. Afterwards, the mixture was filtered and the supernatant was subjected to the rotary evaporator at 40 °C. Later the control treatments, ES (3000 mg kg-1 salvia extract), TBHQ (50 mg kg-1), and mixture (ES+50 mg kg-1 TBHQ) were prepared and subjected to 180 °C for 20 h. Samples were taken in time intervals 0, 10, and 20 h and analysed in terms of tocopherol content and fatty acid profile. Regarding the tocopherol and fatty acid profile analysis, it was found that the extract proved efficient in oil protection, when added isolated to soybean oil subjected to thermo oxidation. According to the results, salvia extract is a viable alternative that might be applied in industrialized processing of oils as natural antioxidant.