Oxidative stability and stabilization of grape seed oil

Oxidative stability of vegetable oil recovered from grape seeds was investigated. The Induction period (IP) of the oil determined by Rancimat method at 100 degrees C was found to be 7 h. Different natural antioxidant mixtures and individual pure compounds were examined for stabilization of the oil. The use of vegetable extracts, in concentration 0.3% has insignificant effect on the stabilization (1.1 - 1.3 times). The addition of some individual pure antioxidants in concentration 0.05% has a better effect. The best results were established using butyl gallate - Induction period was 26.2 h and rosemary - Ip was 18.7 h. The oxidative stability increased gradually with the increasing of concentration of butyl gallate and was highest at 0.2%-Induction period was found to be 42.1 h.