Under such conditions, a significant antioxidant effect was observed. Rosemary ethanol extract
can effectively reduce the peroxide value, P-anisidine value, free fatty acid value and absorbances at 232
and 268 nm, especially in the long-time frying process. It can also reduce the production of saturated fatty
acids after 25 h of frying and 24 d of accelerated storage. Under frying condition, the oil with rosemary
ethanol extract showed an enhanced stability compared to the oil with synthetic antioxidants. Under
accelerated storage condition, rosemary ethanol extract could prevent the palm oil from oxidation the
same as the synthetic antioxidants, but it is safer than synthetic antioxidant