Oxidative stability of microalgae oil and its acylglycerol mixture obtained by enzymatic glycerolysis and the antioxidant effect of supercritical rosemary extract

The oxidative stability of microalgae oil (MO) and its enzymatic glycerolysis product (GP) have been determined by using the accelerated oxidation methods differential scanning calorimetry (DSC) Rancimat at temperatures in range 50–90 °C. Kinetic analyses MO GP provide Arrhenius activation energy enthalpy entropy, temperature coefficients, Q 10 index 20 °C (OSI ), based on secondary tertiary products. Susceptibility to has compared that fish vegetable oils, with OSI values 647 h for 381 GP. t coeff are very similar those observed oils. Protective effect from a supercritical rosemary extract (RE) both evaluated. In presence this antioxidant, up twofold increase obtained MO. Lower protection was observed. Activity antioxidant Index (AAI), related mechanism action should be carefully examined reliable determination values. • Oxidative acylglycerol mixture studied. Two accelerate techniques (Rancimat DSC) were employed. Self-life is higher than mixture. Supercritical shows good protective