The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

Oxidative stability of chia seed oil enriched with oregano (Origanum vulgare L.) and yarrow (Achillea millefolium) extracts at different concentrations (600, 1200, 1800 ppm) was evaluated under accelerated oxidation conditions for 5 days. The total phenolic compounds antioxidant activity extract were higher than the extract. With decreasing increasing time, oxidative decreased significantly ( p < 0.05 ). At first day, acid value did not show a significant difference, highest related to control sample end storage period. containing 1200 ppm had lowest acid, peroxide, anisidine, Totox values. In rancimat, index (OSI) shown in extract, followed by Our findings showed potential improving oil, especially ppm. similar concentrations, more successful reducing rate.