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Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media
Author(s) -
Farag R. S.,
Badei A. Z. M. A.,
Hewedi F. M.,
ElBaroty G. S. A.
Publication year - 1989
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02653670
Subject(s) - antioxidant , linoleic acid , chemistry , food science , thiobarbituric acid , sage , lipid oxidation , organic chemistry , lipid peroxidation , fatty acid , physics , nuclear physics
Some spice essential oils (caraway, clove, cumin, rosemary, sage and thyme) and their major constituents were added to emulsified linoleic acid in aqueous media to examine their antioxidant activity. The methods used for measuring linoleic acid oxidation were coupled oxidation of β ‐carotene, conjugated diene formation and thiobarbituric acid test. The essential oils under study possess an antioxidant effect and this phenomenon was increased by increasing their concentration. Generally, the effectiveness of the various essential oils on linoleic acid oxidation was in the following descending order: caraway >sage>cumin>rosemary>thyme>clove. It appears that there was a relationship between the antioxidant effect and the chemical composition of the oils.