Grasas y Aceites, Vol 55, No 4 (2004)

Antioxidant activity of alcohol extracts of chamomile flowers, anise seeds and dill seeds in two vegetable oils and two animal fats


https://doi.org/10.3989/gya.2004.v55.i4.199

Ahmed Qasem
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan

Khalid Al-Ismail
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan

Abstract


The antioxidant activity of alcohol extracts of chamomile flowers (CFE), anise seeds (ASE) and dill seeds (DSE) in corn oil, soybean oil, beef tallow and anhydrous butter fat (ABF) was investigated during storage at 65ºC. The extent of oxidation was followed by peroxide value (PV). In addition, reducing power of these extracts was determined. Alcohol extracts of these plants at 3 g kg-1 were more effective as antioxidant than BHA (0.2 g kg-1) in corn and soybean oils, while they were less effective in beef tallow and ABF. CFE was more effective in retarding fat oxidation in corn and soybean oil than ASE and DSE, which both showed similar activity. However, in beef tallow and ABF all extracts showed similar activities. On the other hand, the reducing power of these extracts showed different behavior. CFE, which was the most active as antioxidant among the extracts showed the lowest reducing power. Furthermore, ASE and DSE, which exhibited similar antioxidant activity, the former has lower reducing activity than the latter, indicating that the antioxidant activity didn’t correlate linearly with the reducing power of these extracts.

Keywords


Animal fat; Anise seeds; Antioxidant; Chamomile flowers; Dill seeds; Fat oxidation; Vegetable oils

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