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Antioxidant activity of some plant extracts of the family labiatae
Author(s) -
Economou K. D.,
Oreopoulou V.,
Thomopoulos C. D.
Publication year - 1991
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/bf02662329
Subject(s) - lavender , antioxidant , chemistry , food science , sage , botany , traditional medicine , essential oil , biology , biochemistry , medicine , physics , nuclear physics
The antioxidant activities of methanol extracts of oregano, dittany, thyme, marjoram, spearmint, lavender and basil were tested in lard stored at 75°C. The concentration of extracts in lard varied from 0.01 to 0.20%. Oregano extract was found to be the most effective in stabilizing lard, followed by thyme, dittany, marjoram and lavender extracts, in a decreasing order. The induction period of lard increased with antioxidant concentration. After the induction period, peroxide formation proceeded rapidly, following pseudo‐zero order reaction kinetics. The rate of the reaction decreased slightly with increasing plant extract concentration. Combined addition of plant extracts in lard showed a low synergistic action between thyme extract and spearmint extract.