Abstract: The effect of separate addition of the natural antioxidants tocopherol, β-carotene and rosemary extract on the stability of purified corn oil was evaluated by Schaal oven accelerated oxidation test and kinetic equations for oxidation reaction were established. The experimental results showed that the antioxidant capacity of three antioxidants was in the descending order: rosemary extract > β-carotene > tocopherol. Kinetic models for corn oil added with tocopherol, β-carotene and rosemary extract at 0.02 g/100 g, respectively, were , and , while that for purified corn oil was . It was speculated that the shelf-lives of corn oil added with the antioxidants and nothing were 15, 19, 24, and 27 months, respectively. Therefore, rosemary extract as an antioxidant can significantly improve the shelf life of corn oil.

Key words: natural antioxidants, corn oil, oxidation kinetics, stability