Enhancing\nthe Stability of Soybean Oil: Using Endogenous\nPhenolic Compounds Additive and Carnosic Acid Plus Carnosol

This study aims to investigate the\nstability of soybean oil (SO)\nusing natural antioxidantsspecifically inherent and added\ntocopherols, alongside carnosic acid and carnosol from rosemary (Salvia rosmarinus) acetone extracts. By employing\na series of selective oxidation assays, we determined that the strongest\nsynergistic effect of the antioxidant combination was achieved with\na 1.5:1 ratio of tocopherol to carnosic acid plus carnosol. Furthermore,\nthis combination was tested in SO, as evidenced by various metrics\nsuch as the induction period (IP) value, peroxide value (PV), free\nfatty acids (FFA), kinetic parameters, and antioxidant depletion tracking.\nThe findings highlight the potential of natural antioxidants as a\nviable strategy for food preservation, emphasizing their bioavailability\nand overall benefits. The kinetic changes of antioxidants during thermal\noxidation in soybean oil revealed that their interaction involved\nthe regeneration of tocopherol by carnosic acid, which degrades into\na carnosol.