EFFECT OF AN ETHANOL EXTRACT FROM SUMMER SAVORY (SATUREJAE-HORTENSIS L) ON THE STABILITY OF SUNFLOWER OIL AT FRYING TEMPERATURE

The effect of the ethanol extract from Saturejae hortensis L on the ox idative and thermal processes occurring in sunflower oil during its hi gh-temperature treatment (180 degrees C) was investigated. The changes during simulated deep fat frying were monitored by determination of t he oxidation stability at 100 degrees C, as well as by determination o f unchanged triacylglycerols. It was established that the addition of 1 and 5 g kg(-1) ethanol extract from S hortensis L leads to a decreas e in the oxidative and thermal changes in the oil. The ethanol extract from S hortensis L improved the oxidative stability of sunflower oil even after 50 h at 180 degrees C and it inhibited the oxidative proces ses more than the thermal processes under these conditions.