The Impact of Savory (satureja hortensis l.) on Stability of Refined and Cold-Pressed Sunflower Oil: Contributions to SDG 3 - Good Health and Well-Being

Objective: This study investigates the antioxidative potential of Satureja hortensis L. in enhancing the stability of refined and cold-pressed sunflower oils by evaluating peroxide values, fatty acid composition, and antioxidant capacity over time, thereby contributing to Sustainable Development Goal (SDG) 3 - Good Health and Well-being. Theoretical Framework: Sunflower oil is among the most widely used plant-based oils, valued for its nutritional properties. However, its susceptibility to oxidation reduces shelf life. The use of natural antioxidants such as Satureja hortensis L. (savory) provides a promising solution to enhance oxidative stability. Method: The study involved the storage of refined and cold-pressed sunflower oils for 2 and 6 weeks at different volumes (250, 500, and 750 mL in a 1L bottle), with and without the addition of Satureja hortensis L. Analytical methods included peroxide value determination (Wheeler method, AOCS Cd 8-53), fatty acid profiling (gas chromatography), and antioxidant activity assessment (DPPH radical scavenging assay). Statistical analysis was conducted using Pearson’s correlation and Student’s t-test. Results and Discussion: The presence of Satureja hortensis L. significantly reduced oxidation, particularly in cold-pressed oils. Smaller oil volumes exhibited higher peroxide values due to increased oxygen exposure. Fatty acid composition remained stable in refined oil, while cold-pressed oil showed minor oxidation-related variations. Antioxidant activity was markedly higher in samples with Satureja hortensis L. Research Implications: These findings highlight the efficacy of natural antioxidants such as savory in improving the oxidative stability of edible oils, thereby directly supporting SDG 3 by reducing health risks associated with consumption of oxidized products, enhancing food safety, and promoting overall health and nutritional quality. Originality/Value: This study provides empirical support for the use of Satureja hortensis L. in improving the oxidative stability of sunflower oils, presenting a natural alternative to synthetic preservatives.