Antioxidant properties of the unsaponifiable matter isolated from tomato seeds, oat grains and wheat germ oil

The resistance of edible fats and oils against oxidation depends on their fatty acid pattern and on the composition of the unsaponifiable matter (USM). The effect of the addition of unsaponifiables of tomato seeds, oat grains and wheat germ oils on the stability of refined rapeseed oil was studied and their antioxidant effectiveness was compared to that of butylhydroxyanisole. The experiments carried out proved all the additives to inhibit oxidation of rapeseed oil, the highest protective effect being observed in samples containing unsaponifiables isolated from tomato seeds oil.